This recipe is quick to prepare, full of fresh flavor, and uses wholesome ingredients. The lemon garlic marinade gives the salmon a bright, citrusy zing that complements the rich, flaky fish. Roasting everything on a single tray means less time in the kitchen and more time enjoying your meal. It’s great for meal prep, easy to customize, and can be scaled up to feed a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets, skin-on or skinless
Baby potatoes or small new potatoes, halved
Broccoli florets or green beans
Cherry tomatoes
Olive oil
Fresh garlic, minced
Lemon juice and zest
Salt
Black pepper
Dried oregano or thyme
Fresh parsley (optional, for garnish)
Lemon wedges, for serving
Directions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or foil for easy cleanup.
Prepare the Vegetables: Toss the halved potatoes with olive oil, salt, pepper, and a pinch of dried herbs. Spread on the tray and roast for 15 minutes.
Make the Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and oregano or thyme.
Add Salmon and Veggies: Remove the tray from the oven. Push the potatoes to one side and add the salmon fillets and remaining vegetables (like broccoli and cherry tomatoes). Drizzle everything with the lemon garlic marinade.
Bake: Return the tray to the oven and bake for another 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Serve: Garnish with chopped parsley and extra lemon wedges. Serve immediately.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Add Grains: Serve the tray bake over quinoa, couscous, or rice for a more filling meal.
Use Other Fish: Swap salmon with cod, trout, or halibut based on preference.
Different Veggies: Try zucchini, asparagus, carrots, or bell peppers for variety.
Spicy Kick: Add red pepper flakes or a dash of chili oil to the marinade.
Herb Upgrade: Add fresh dill, basil, or rosemary for different flavor profiles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave gently to avoid overcooking the salmon. This dish is not ideal for freezing, as the texture of the vegetables and fish may change.
FAQs
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before marinating and baking.
What’s the best way to know when salmon is done?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).
Can I prepare this ahead of time?
You can prep the marinade and vegetables ahead, but for best results, bake everything fresh.
Do I need to flip the salmon during baking?
No, baking it skin-side down without flipping helps keep it moist.
Can I make this dish dairy-free?
Yes, the recipe is naturally dairy-free.
What type of potatoes work best?
Baby potatoes or fingerlings roast quickly and evenly, but you can also use chopped Yukon golds.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
Can I double the recipe?
Yes, just use a second tray or a larger sheet pan to avoid overcrowding.
What can I substitute for fresh garlic?
You can use garlic powder if needed, but fresh garlic gives the best flavor.
How do I keep the salmon moist?
Avoid overcooking and make sure to use enough marinade to keep it flavorful and juicy.
Conclusion
Lemon Garlic Salmon Tray Bake is a bright, nourishing, and easy one-pan meal that’s full of fresh flavor and perfect for any night of the week. With minimal prep and clean-up, this dish brings together perfectly roasted salmon and vibrant veggies in a way that’s as satisfying as it is simple. Enjoy it straight from the oven for a healthy, delicious dinner everyone will love.
Lemon Garlic Salmon Tray Bake is a vibrant and healthy one-pan meal featuring flaky salmon fillets, roasted vegetables, and a zesty lemon garlic marinade. Perfect for busy weeknights, it’s nutritious, flavorful, and easy to clean up.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Baking
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
4 salmon fillets (skin-on or skinless)
1 lb baby potatoes or new potatoes, halved
2 cups broccoli florets or green beans
1 cup cherry tomatoes
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp lemon juice
1 tsp lemon zest
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano or thyme
Fresh parsley, chopped (optional, for garnish)
Lemon wedges (for serving)
Instructions
Preheat oven to 400°F (200°C) and line a large baking tray with parchment paper or foil.
Toss halved potatoes with 1 tbsp olive oil, salt, pepper, and half the dried herbs. Spread on tray and roast for 15 minutes.
In a small bowl, whisk together remaining olive oil, garlic, lemon juice, lemon zest, salt, pepper, and oregano or thyme to make the marinade.
Remove tray from oven. Push potatoes to one side and add salmon fillets and remaining vegetables (broccoli and cherry tomatoes).
Drizzle everything with the lemon garlic marinade.
Return tray to oven and bake for 12–15 minutes, or until salmon is cooked through and vegetables are tender.
Garnish with fresh parsley and serve with lemon wedges.
Notes
Use thawed frozen salmon if fresh isn’t available—just pat dry first.Switch up veggies based on season or preference.Don’t overcook salmon—look for flaking and 145°F (63°C) internal temp.Line the tray for easy cleanup and less sticking.
