Easy Lemon Garlic Salmon Bake
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Like I have mentioned before I cook alot of Salmon for hubby and this is a recipe I make alot.
Prep : 10 mins
Cook: 11 mins
optional marinate: 1 hour
Serves 4
2. Dijon –This thickens the rub into a paste that sticks to the salmon.
3. Garlic –Grating finely makes it mix into the paste better than finely chopping so you don’t get little burnt lumps.
4. Asparagus –Ends will naturally break at the point where the woody end is. Try it, it totally works! (But not with limp old ones)
Prep : 10 mins
Cook: 11 mins
optional marinate: 1 hour
Serves 4
Ingredients
- 4 x 180g salmon fillets , skin on or off, doesn't matter (Note 1)
MARINADE SLATHER:
- 1 tsp lemon zest (1 lemon)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard (Note 2)
- 2 garlic cloves , grated using microplane (Note 3)
- 1/2 tsp cooking salt
- 1/4 tsp black pepper
VEGETABLES (OPTIONAL):
- 3 bunches asparagus , woody ends snapped or trimmed off (Note 4)
- 200g cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
- 2 tsp extra virgin olive oil
- 1/4 tsp each salt and pepper
COOKING & SERVING:
- Olive oil spray
- Lemon wedges or slices , optional
- Parsley , finely chopped, optional
- Crusty bread or toast , for serving
Instructions
- Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
- Preheat oven grill 260°C or as high as yours goes. Place the oven shelf 20 cm /8" from the heat source.
- Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
- Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake
- Serve – Transfer salmon and vegetables to plate. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!
Recipe Notes:
1. Salmon– the skin won’t go crisp so if this bothers you, just eat the flesh off the skin. Recipe also works perfect with trout2. Dijon –This thickens the rub into a paste that sticks to the salmon.
3. Garlic –Grating finely makes it mix into the paste better than finely chopping so you don’t get little burnt lumps.
4. Asparagus –Ends will naturally break at the point where the woody end is. Try it, it totally works! (But not with limp old ones)
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