Spring greek salmon tray bake

Spring greek salmon tray bake

Apr 29 2020


20-30 mn

Serves 5

This is a twist of my greek chicken since Harry wanted fish instead that day... It is important to use spring veggies that are really tender and cook fast, since salmon cooks much faster than chicken.... Since spring and baby veggies are really tender and even a bit sweet it does not matter if they are still al dente and crunchy!


  • 1 1/2 lb pf salmon filet
  • 2 lemons, one sliced and 1 juiced
  • 1/4 cup of olive oil
  • 1 tbsp of mixed did hers: thyme, oregano, rosemary
  • 2 garlic cloves, minced
  • 5 cups of baby vegetables: leeks, Brussels sprouts, carrots, snap peas, fennel, turnips, asparagus, squash, cherry tomatoes, new potatoes, artichokes


Preheat oven to 425F.

Whisk together the olive oil, juice of 1 lemon, seasoning, rosemary, garlic, salt, and pepper. Trim and slice your vegetables, if necessary. You can keep them whole if small. Put them in a large bowl and toss with the dressing, making sure to get all surfaces coated.

Put the sliced lemons in the center of your pan, and top with the salmon fillet. Arrange the vegetables around the salmon. Brush the salmon with any remaining dressing. Cover the whole pan with foil, crimping the edges to seal. Bake for 10-15 minutes. Open the foil and finish under the broiler if you'd like extra browning.

Leave a comment