Garlic Baked Salmon Recipe
(in a Sheet Pan)

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This sheet pan garlic baked salmon recipe is a total cinch and the stuff dreams of weeknight tray bake recipes are made of. We love everything about it, from the food to the flavours, and I love that the entire meal is ready at the same time - on a single tray!

Not only is this garlic salmon tray bake recipe a balanced meal of protein, carbohydrates and green vegetables, but it is also a vibrant mix of colours that makes you happy just looking at it. There is very little prep involved, and the whole recipe can come together in about 40 minutes - very doable for a weeknight meal.

Salmon is an oily fish with a bold flavour of its own, so the garlic and parsley in this recipe are just enough to complement its natural flavours without overpowering. And, if your family is anything like mine and loves garlic, then you'll understand why this flavour combination also works perfectly for the potatoes!

This garlic baked salmon recipe is healthy, satisfying and also very easy to customise. Not a fan of parsley? Try dill or thyme. Potatoes not your thing? Why not use sweet potato or butternut squash? Can't find tenderstem broccoli or broccolini? Use regular broccoli, green beans or asparagus. Mix and match to suit your preferences.

I squeeze some fresh lemon juice over the salmon and broccolini before serving for a refreshing citrus kick.

Here's what you'll need to make this garlic baked salmon recipe:
(Click here to jump straight to the recipe)

4 salmon fillets (~200g each), skin on
700g baby new potatoes
240g tenderstem broccoli (broccolini)
3 Tbsp + 1 Tbsp light olive oil
2 Tbsp fine chopped fresh parsley
2 tsp pressed garlic
Sea salt and black pepper, to taste

And here's what you'll need to do:

• Remove the salmon from the fridge to take the chill off.
• Rinse and drain the potatoes, cutting them into halves or thirds (approximately 1cm cubed). OPTIONAL - soak the potatoes in cold water for 15-30 minutes before cooking.
• Preheat the oven to 200C (390F) / 180C Fan.
• Meanwhile, prepare the parsley and garlic.

• Mix together the garlic and 3 Tbsp of olive oil, and transfer the potatoes to a large baking sheet or roasting tin.
• Drizzle over half the garlic and olive oil mixture, sprinkle half the parsley on top, season and toss until all the potatoes are well coated. Spread the potatoes in a single layer.
• Bake in the preheated oven for 20 minutes, or until the potatoes are just starting to brown.

• Meanwhile, rinse and trim the tenderstem broccoli, cutting them in half if they are particularly long.
• Put them in a large bowl, and pour boiling water over them. Let it rest for two minutes, then drain.

• When the potatoes have had their time, remove them from the oven. Push them to one end of the tray, and transfer the broccoli onto the tray.
• Drizzle over 1 Tbsp of olive oil and a pinch of sea salt, tossing until well coated. Push the broccoli to the other end of the baking sheet.
• Lay the salmon fillets in the centre of the sheet, and drizzle the remaining garlic and olive oil mixture evenly over the fish. Sprinkle over the remaining parsley, and season.

• Return the tray to the oven, and bake for approximately 12 minutes, or until the salmon is just cooked.
• Squeeze some fresh lemon juice over the salmon and tenderstem broccoli to serve.

Garlic Baked Salmon Recipe

By Wendy | Serves 4

This sheet pan garlic baked salmon recipe is one of those one tray wonders that will keep you coming back time after time.

Prep Time: 5 minutes
Cook time: 32 minutes
Serves: 4
Course: Main, Fish
Cuisine: Modern European
Tags: Salmon, Fish

Ingredients

4 salmon fillets (~200g each), skin on
700g baby new potatoes
240g tenderstem broccoli (broccolini)
3 Tbsp + 1 Tbsp light olive oil
2 Tbsp fine chopped fresh parsley
2 tsp pressed garlic
Sea salt and black pepper, to taste

Method

1. Remove the salmon from the fridge to take the chill off.
2. Rinse and drain the potatoes, cutting them into halves or thirds (approximately 1cm cubed). OPTIONAL - soak the potatoes in cold water for 15-30 minutes before cooking.
3. Preheat the oven to 200C (390F) / 180C Fan.
4. Meanwhile, prepare the parsley and garlic.
5. Mix together the garlic and 3 Tbsp of olive oil, and transfer the potatoes to a large baking sheet or roasting tin.
6. Drizzle over half the garlic and olive oil mixture, sprinkle half the parsley on top, season and toss until all the potatoes are well coated. Spread the potatoes in a single layer.
7. Bake in the preheated oven for 20 minutes, or until the potatoes are just starting to brown.
8. Meanwhile, rinse and trim the tenderstem broccoli, cutting them in half if they are particularly long.
9. Put them in a large bowl, and pour boiling water over them. Let it rest for two minutes, then drain.
10. When the potatoes have had their time, remove them from the oven. Push them to one end of the tray, and transfer the broccoli onto the tray.
11. Drizzle over 1 Tbsp of olive oil and a pinch of sea salt, tossing until well coated. Push the broccoli to the other end of the baking sheet.
12. Lay the salmon fillets in the centre of the sheet, and drizzle the remaining garlic and olive oil mixture evenly over the fish. Sprinkle over the remaining parsley, and season.
13. Return the tray to the oven, and bake for approximately 12 minutes, or until the salmon is just cooked.
14. Squeeze some fresh lemon juice over the salmon and tenderstem broccoli to serve.

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