Transform your weeknight meals with my oven baked salmon recipe. This Mediterranean Salmon Tray Bake is a tasty and nutritious one-pan dish that’s ideal for busy families. A simple sheet pan dinner enhanced by a tangy lemon Dijon marinade. It is, in my opinion, the best way to make salmon!
Why You Should Make this Easy Oven Baked Salmon Recipe
- Quick and easy: This is the best baked salmon recipe as it takes minimal prep and clean-up
- A highly nutritious healthy salmon recipe: baked lemon and garlic salmon is full of omega-3 and a variety of vitamins and minerals
- Versatile: you can easily adapt the recipe to suit your tastes or use seasonal vegetables you have on hand (see variations section below)
- A family-friendly fish recipe: This mediterranean salmon recipe is sure to become a family favourite!
Variations on this salmon Tray Bake Recipe
There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try:
- If dijon mustard salmon is not your style, try replacing the dijon mustard with some crumbled feta cheese or your favourite pesto.
- Add chickpeas to the vegetable mix for extra protein and fibre.
- Try other vegetables such as sliced peppers, fennel, red onions, asparagus, kalamata olives.
- Serve with a side of tzatziki sauce and boiled new potatoes.
FAQs
Is it better to bake salmon covered or uncovered?
The technique you use when making salmon in the oven depends on the desired finished texture. This dish bakes the fish uncovered, which results in a slightly crispier, firmer texture. You need to be careful not to overcook the salmon or it will dry out. Cooking salmon covered, in foil or paper, will steam the fish resulting in a very soft, juicy, delicate texture. It is less likely to dry out.
Do you have to flip salmon in the oven?
No, there is no need to turn salmon over if you are cooking it in the oven.
Should you rinse salmon before baking?
The UK Food Standards Agency does not recommend washing raw fish under a tap as splashing water increases the risk of bacteria spreading onto hands, worktops and clothes.
Ingredients
Salmon fillets – fresh salmon is best for this recipe
Courgettes/Zucchini – roasting courgettes really brings out their flavour
Cherry tomatoes – these add a great juicy pop of flavour
Garlic – you can substitute with 1 tsp of garlic powder
Lemon zest and juice – use fresh lemon for the best zingy flavour
Dijon mustard
Dried oregano
Olive oil – try to use extra virgin olive oil if you can
Parsley (optional)
How to Make Mediterranean Salmon Tray Bake
- In a medium sized bowl, whisk together the Dijon mustard, lemon zest, 1 tbsp of the lemon juice, 1 tbsp of the olive oil and half the minced garlic.
- Add the salmon fillets and toss to coat in the mixture. Cover and leave to marinade for around 30 minutes but no longer than 1 hour.
- Preheat the oven to 400°F (200°C). On a large baking tray, toss the courgette (zucchini) and cherry tomatoes with the remaining olive oil, garlic, oregano, salt, and pepper. Spread out the vegetables in one layer and roast in the oven for 12 minutes.
- Push the vegetables to the sides of the baking tray, creating space for the salmon. Place the salmon fillets in the centre of the tray. Bake the vegetables and salmon for 10-12 minutes, or until the salmon is cooked through and the vegetables are tender.
- Remove the tray from the oven and drizzle the remaining 1tbsp of lemon juice over the entire dish.
- Serve hot, with the roasted vegetables alongside the salmon and garnished with chopped parsley if desired.
Storage Instructions
This dish is great served fresh but is you have any leftovers follow these instructions:
Refrigeration: Allow the salmon and vegetables to cool to room temperature then store in an airtight container in the fridge for up to 3 days. Cold leftovers taste great tossed into mixed salad leaves with some hummus and homemade flatbreads.
Freezing: the salmon can be wrapped in cling film or foil, sealed in a freezer bag and placed in the freezer for up to 2 months. It is not recommended that you freeze the cooked vegetables as they will lose their texture.
Reheating from chilled: place the salmon and vegetables in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes or until completely heated through. Alternatively, you can reheat in the microwave, but be cautious not to overheat the salmon as it may dry out.
Reheating from frozen: you will need to thaw the salmon in the fridge overnight and then follow the instructions as above.
Mediterranean Salmon Tray Bake
Ingredients
- 4 fresh salmon fillets (120g each)
- 2 tbsp lemon juice
- zest of 1 lemon
- 2 tbsp extra virgin olive oil
- 2 tsp dijon mustard
- 2 large garlic cloves, minced
- 300 g cherry tomatoes
- 2 medium courgettes, sliced into half moons
- 1 tsp dried oregano
- 1 small bunch of parsley, chopped optional
Instructions
- In a medium sized bowl, whisk together the Dijon mustard, lemon zest, 1 tbsp of the lemon juice, 1 tbsp of the olive oil and half the minced garlic.
- Add the salmon fillets and toss to coat in the mixture. Cover and leave to marinade for around 30 minutes but no longer than 1 hour.
- Preheat the oven to 400°F (200°C). On a large baking tray, toss the courgette (zucchini) and cherry tomatoes with the remaining olive oil, garlic, oregano, salt, and pepper. Spread out the vegetables in one layer and roast in the oven for 12 minutes.
- Remove from the oven and push the vegetables to the sides of the baking tray, creating space for the salmon. Place the salmon fillets in the centre of the tray. Bake the vegetables and salmon for 10-12 minutes, or until the salmon is cooked through and the vegetables are tender.
- Remove the tray from the oven and drizzle the remaining 1tbsp of lemon juice over the entire dish.
- Serve hot, with the roasted vegetables alongside the salmon and garnished with chopped parsley if desired.
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