Lemon garlic salmon tray bake - easy & healthy!

• servings: 4 servings
• active time: 10 minutes
• total time: 21 minutes

Ingredients

4 x 180g/6 oz salmon fillets (, skin on or off, doesn't matter (Note 1)

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 / kosher salt

1/4 tsp black pepper

3 bunches asparagus (, woody ends snapped or trimmed off (Note 4)

200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)

2 tsp extra virgin olive oil

1/4 tsp each salt and pepper

Olive oil spray

Parmesan (, finely grated)

Lemon wedges or slices (, optional)

Parsley (, finely chopped, optional)

Crusty bread or toast (, for serving)

Directions

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 / broiler to 280°C/525°F 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, the internal temperature should be 50°C/122°F (Note 5).

Serve - Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!

Nutrition

• Calories: 364 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Cholesterol: 99 mg
• Sodium: 536 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 37 g