• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking Compass
  • Home
  • About Me
  • Recipes
    • Quick and Easy
    • Mediterranean Diet
    • Breakfast
    • Lunch
    • Main Dishes
    • Side dish
    • Soup
    • Dessert
    • Beef
    • Chicken
    • Fish
    • Lamb
    • Pasta
    • Gluten free
    • Keto
  • Topics
    • Mediterranean Diet
    • keto
    • Healthy Eating
    • Kids
    • Meal planning

Mediterranean Salmon Tray Bake

October 7, 2024 by Liz Leave a Comment

Jump to Recipe - Print Recipe

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!

Salmon Tray bake final dish

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 traybake ingredients shot

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

Salmon tray bake marinade in a bowl
  1. 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.
Salmon coated in the marinade
  1. 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.
Cherry tomatoes and courgette tossed with oil, garlic and oregano
  1. 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.
Salmon added to partly roasted vegetables to go in the oven
  1. 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.
Cooked salmon and veg on the baking tray
  1. Remove the tray from the oven and drizzle the remaining 1tbsp of lemon juice over the entire dish.
Final dish served on a plate with parsley.
  1. 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. 

baked salmon on a plate

Mediterranean Salmon Tray Bake

Print Recipe Pin Recipe
Prep Time 1 hour hr 10 minutes mins
Cook Time 24 minutes mins
Course lunch, Main Course
Cuisine Mediterranean
Servings 4

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.
    Salmon tray bake marinade in a bowl
  • 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.
    Salmon coated in the marinade
  • 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.
    Cherry tomatoes and courgette tossed with oil, garlic and oregano
  • 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.
    Salmon added to partly roasted vegetables to go in the oven
  • Remove the tray from the oven and drizzle the remaining 1tbsp of lemon juice over the entire dish.
    Cooked salmon and veg on the baking tray
  • Serve hot, with the roasted vegetables alongside the salmon and garnished with chopped parsley if desired.
    Final dish served on a plate with parsley.

Notes

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 tastes great tossed with mixed salad leaves, a dollop of hummus and some pitta or flatbread. 
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. 


Keyword Easy, family, Salmon

More great Mediterranean diet recipes for you to try:

Beetroot and feta salad on a plate

Beetroot feta and quinoa salad


avocado sardines on toast

Avocado and Sardines on Toast


Easy Slow Cooker Chicken and Barley Soup

Filed Under: Fish, Gluten free, Keto, Lunch, Main Dishes, Mediterranean Diet, Recipes Tagged With: easy, fish, healthy, salmon

Previous Post: « Are Eggs OK on a Mediterranean Diet?
Next Post: Quick Tuna Garlic and Chilli Pasta »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to Cooking Compass

Hi! I’m Liz. Here you’ll find easy recipes and information to help you feed your family nourishing and tasty meals.
Please take a look around for some meal inspiration so that you remain cool, calm and collected when you hear the words “what’s for dinner?”

Categories

Popular Posts

Mango Smoothie Bowl with toppings

Mango Smoothie Bowl No Banana

Chocolate Orange Overnight Oats

Vanilla oat and quinoa porridge

Vanilla Oat and Quinoa Porridge

Quinoa Breakfast Bowl

The Best Savoury Quinoa Breakfast Bowl

Recent Posts

  • 7 Keto Diet Myths Debunked
  • 8 Mediterranean diet myths debunked
  • Cherry Almond Overnight Oats
  • Greek Orzo Pasta Salad with Feta Cheese
  • Pasta with spinach and sundried tomatoes
save 20% at feastdesignco.com

Footer

  • Privacy Policy
  • Disclaimer
  • Contact me
  • Facebook
  • Instagram
  • Snapchat
  • Twitter

Copyright © 2025 Cooking Compass on the Foodie Pro Theme