Salmon tray bake is tasty. Strong lemon garlic marinade, parmesan asparagus, and blistered cherry tomatoes fry 11-minute fish. No stove splatter!
MARINADE SLATHER: – 1 tsp lemon zest (1 lemon) – 1 tbsp lemon juice – 2 tbsp extra virgin olive oil – 1 tsp dijon mustard (Note 2) – 2 garlic cloves , grated using microplane (Note 3) – 1/2 tsp cooking salt / kosher salt – 1/4 tsp black pepper VEGETABLES (OPTIONAL): – 3 bunches asparagus , woody ends snapped or trimmed off (Note 4) – 200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet) – 2 tsp extra virgin olive oil – 1/4 tsp each salt and pepper
COOKING & SERVING: – Olive oil spray – Parmesan , finely grated – Lemon wedges or slices , optional – Parsley , finely chopped, optional – Crusty bread or toast , for serving
Lemon garlic paste—Mix marinade ingredients in a small dish. Spread on salmon's top and sides. If time allows, marinate 1 hour. Otherwise, follow recipe.
Heat oven grill or broiler to 280°C/525°F or higher. Place the oven shelf 20 cm/8" from the heat.
Prepare tray: Toss asparagus and cherry tomatoes with olive oil, salt, and pepper. Spread on a big tray and make room for salmon.
Put salmon on the tray with room between them. Spray salmon with oil. Grill or broil salmon for 11 minutes until the flesh flakes and the internal temperature is 50°C/122°F (Note 5).
Serve fish and veggies on plates. Grate parmesan on veggies. Sprinkle parsley and lemon juice on fish. Eat!