Cooking is always fun if you are passionate about it. Sometimes we just want a delicious meal without making the cooking part too complex. This recipe is exactly what you need for a busy weeknight. It gives you an amazing flavor with zero stove splatter and minimal cleanup. You will definitely love how simple and healthy this sheet pan oven dinner is.
The beauty of simple tray bakes
Many don’t prefer making cooking part too complex that’s why they don’t like to try new things out but honestly this recipe makes it easy. This salmon tray bake gives you perfectly cooked fish alongside parmesan asparagus and blistered cherry tomatoes right in one pan. It takes just about 11 minutes to cook making it perfect for when you want things fast without the mess.
Getting your salmon ready
It doesn’t matter if you choose skinless or skin on salmon because the paste only goes on the top and sides of the fish. You will need 4 salmon fillets around 180g to 200g each for a standard serving size per person. Just remember the skin won’t go crisp in the oven so if this bothers you just eat the flesh off the skin later.
Mixing the lemon garlic slather
The secret is a bold lemon garlic paste that sticks directly to the salmon surface and adds a stack of flavor. You just mix Dijon mustard with finely grated garlic cloves and some oil to thicken the marinade into a nice paste. Then you add both the zest and juice of a lemon because the zest gives actual lemon flavor while the juice brings a tanginess into your mouth.
Seasoning the fish properly
Fish really likes salt so do not shortchange yourself when you are preparing this dish. You must add enough salt and pepper to the paste before you slather it on all the fillets. If time permits you can marinade for 1 hour so the flavor will infuse the flesh but it still tastes very good if you cook it right away.
Prepping the fresh vegetables
We are using asparagus and one standard 200g punnet of cherry tomatoes because they cook in the exact same time as the salmon. Try to use thicker asparagus and you don’t even need a knife because the ends will naturally break at the point where the woody end is. Toss these vegetables with some olive oil and salt and pepper before placing them on the tray.
Assembling your sheet pan
Take each piece of salmon and place it on the pan. Don’t crowd the pan with the salmon pieces as they will need room. Lightly spray your salmon with a bit of oil. Season your veggies and place them around the fish so that they will all be done at the same time and space. Take your tomatoes and place them in the empty spots in such a way so that they will not turn into mush while still achieving those nicely seared areas.
Cooking times and temperatures
You need to put the tray in the oven and grill or broil it for 11 minutes until the salmon is fully cooked. If you want optimum juiciness the internal temperature should hit 50 degrees Celsius or 122 degrees Fahrenheit when you pull it out. At this point the asparagus will be tender and the cherry tomatoes will be wrinkled.
Letting the salmon rest
It is very important to let the fish rest for 3 minutes before you start eating so it stays moist. The temperature will rise a little bit during this resting time giving you a perfect medium rare finish. This ensures you do not end up with overcooked dry salmon in pursuit of surface browning because nobody wants that.
Adding the final touches
Once everything is done you can sprinkle some fresh parmesan cheese on the vegetables for more better taste. To give it a tangy and fresh flavor, add two or four table spoon of fresh lemon juice over everything. The combination of fresh lemon juice and melted cheese blends perfectly and enhances the taste.
Serving and enjoying your meal
This is the type of food makes people often look away until they try them by self because it sounds too simple but tastes amazing. You can toast some bread to fill out the meal and smear it with the charred burst tomatoes. You must try them at least for once and you will love it defiantly.
