Introduction
Cooking delicious salmon at home can be both simple and rewarding. This recipe features a flavorful marinade that enhances the natural richness of the salmon, and optional roasted vegetables that bring freshness and color to your plate. Whether you’re hosting a dinner or enjoying a family meal, this dish is sure to impress.
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
Optional Vegetables:
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
Cooking & Serving:
Olive oil spray
Parmesan, finely grated
Lemon wedges or slices, optional
Parsley, finely chopped, optional
Crusty bread or toast, for serving
Prep Time
15 minutes (plus optional marinating time of 1 hour)
Cook Time, Total Time, Yield
Cook Time: 11 minutes
Total Time: 26 minutes (plus optional marinating)
Yield: Serves 4
In this recipe, you mix a vibrant marinade with lemon, garlic, and Dijon mustard, which works beautifully with the salmon. Roasting the asparagus and cherry tomatoes not only provides a colorful accompaniment but also adds a wonderful texture and flavor to the dish. Once the salmon is cooked to perfection, grate some Parmesan on top, squeeze fresh lemon juice, and garnish with parsley for a delightful finishing touch. Enjoy!
Detailed Directions and Instructions
Lemon Garlic Paste Preparation
In a small bowl, combine the lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, grated garlic, cooking salt, and black pepper. Mix well to create a marinade paste. Slather this mixture generously onto the top and sides of the salmon fillets. If time allows, let the salmon marinate for 1 hour; otherwise, you can proceed with the next steps immediately.
Preheat the Oven
Set your oven grill or broiler to its highest setting, around 280°C/525°F, or the maximum temperature your appliance can reach. Adjust the oven shelf to position it approximately 20 cm (8 inches) away from the heat source.
Prepare the Vegetables
Take the asparagus and snap or trim off the woody ends. In a mixing bowl, toss the asparagus and cherry tomatoes with the extra virgin olive oil, salt, and pepper until evenly coated. Spread the vegetable mixture out on a large baking tray, leaving a clear space in the center for the salmon fillets.
Place the Salmon on the Tray
Arrange the salmon fillets on the tray, ensuring there is a little space between each piece. Lightly spray the surface of the salmon with olive oil for added moisture during cooking.
Cooking the Salmon and Vegetables
Slide the tray into the preheated oven. Grill or broil for approximately 11 minutes or until the salmon is cooked through. The flesh should flake easily, and the internal temperature should reach 50°C (122°F).
Serving the Dish
Once cooked, carefully transfer the salmon and vegetables to a serving plate. Grate fresh Parmesan cheese over the vegetables for added flavor. Optionally, squeeze some lemon juice over the salmon and garnish with finely chopped parsley. Serve with crusty bread or toast on the side.
Notes
Salmon
The skin on the salmon may not crisp up during cooking, so if you prefer a crisp texture, consider eating the flesh off the skin. This recipe works equally well with trout as a direct substitution.
Dijon Mustard
Dijon mustard helps thicken the marinade into a paste that adheres well to the salmon.
Grating Garlic
Using a microplane to grate the garlic creates a finer texture, allowing it to mix more universally into the paste, preventing any burnt garlic lumps in the final dish.
Asparagus Preparation
When snapping off the ends of the asparagus, they will naturally break at the point where the woody end starts. This technique works best with fresh asparagus, not limp or old ones.
Internal Temperature Guidelines
For optimal doneness, cook salmon to:
– Medium rare: Remove from heat at 50°C (122°F), which will rise to around 53°C (127.4°F) after resting.
– Medium: Remove from heat at 60°C (140°F), which will rise to about 63°C (145.4°F) after resting.
Freezing Tips
To freeze salmon, slather it with the marinade then place it in a container with space between each piece, or freeze unwrapped until the surface becomes hard before wrapping. To thaw, unwrap and thaw uncovered to retain the marinade on the salmon.
Leftover Storage
Leftovers can be stored in the refrigerator for 3 to 4 days.
Cook techniques
Lemon Garlic Paste Preparation
Mix the marinade ingredients in a small bowl until well combined. This creates a flavorful paste that adheres to the salmon.
Marinating the Salmon
Apply the lemon garlic paste generously on the top and sides of the salmon fillets. If time permits, allow the salmon to marinate for 1 hour to enhance the flavor.
Preheating the Grill
Set the oven grill or broiler to the highest temperature, around 280°C/525°F, and adjust the oven shelf to be approximately 20 cm/8 inches from the heat source.
Preparing the Vegetables
Trim the woody ends of the asparagus and toss with cherry tomatoes in olive oil, salt, and pepper. Spread them out on a large tray, creating space for the salmon.
Cooking the Salmon and Vegetables
Place the marinated salmon on the tray among the vegetables, ensuring some space between each piece. Spray the surface of the salmon with olive oil and cook under the grill/broiler for about 11 minutes, or until the salmon is cooked through and flakes easily.
Serving the Dish
Transfer the salmon and vegetables to a plate, sprinkle fresh grated Parmesan over the vegetables, and squeeze lemon juice over the salmon. Garnish with parsley if desired and serve with crusty bread or toast.
FAQ
Can I use salmon with skin on or off?
Yes, it doesn’t matter if the salmon has skin; both options work well with this recipe.
What can I substitute for Dijon mustard?
You can use whole grain mustard or omit it if you prefer a simpler flavor.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 50°C/122°F for medium-rare.
What if I want to use other vegetables?
You can use other vegetables like bell peppers, zucchini, or broccoli; just ensure they cook within the same time frame as the salmon.
How do I store leftovers?
Leftovers can be kept in the fridge for 3 to 4 days in an airtight container.
Can I freeze the marinated salmon?
Yes, you can freeze the salmon after applying the marinade. Just make sure to store it in a container with space between each piece or unwrap it until firm before wrapping well for freezing.
Conclusion
The lemon garlic marinated salmon, paired with tender asparagus and juicy cherry tomatoes, creates a deliciously simple dish that showcases fresh flavors and healthy ingredients. Perfectly grilled, the salmon maintains its moisture and flakiness while being enhanced by the tangy marinade. This meal not only satisfies the palate but also provides nutritious benefits, making it a great choice for a delightful dinner.
More recipes suggestions and combination
Herb-Crusted Trout
Replace salmon with trout and use a mixture of fresh herbs like dill, parsley, and chives in the marinade for a different flavor profile.
Honey Mustard Glaze
Substitute Dijon mustard with honey and add a splash of apple cider vinegar for a sweet and tangy glaze that caramelizes beautifully while grilling.
Roasted Vegetable Medley
Add bell peppers, zucchini, and red onions to the tray with asparagus and tomatoes for a more vibrant and colorful vegetable side.
Citrus Pilaf
Serve the salmon with a citrus-infused rice pilaf made with lemon or orange zest, toasted almonds, and dried cranberries for a refreshing side dish.
Caprese Salad
Pair the meal with a fresh Caprese salad featuring ripe tomatoes, mozzarella cheese, fresh basil, and a drizzle of balsamic glaze for a classic Italian touch.
Quinoa Salad
Create a quinoa salad with cucumbers, cherry tomatoes, parsley, and a lemon-olive oil dressing for a hearty and nutritious side that complements the salmon perfectly.
