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.
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.