This one-pan grilled salmon dinner is one of those lifesaver recipes you’ll want to keep on repeat—especially on busy nights when time (and energy) is low. It’s ready in under 10 minutes, uses just a handful of ingredients, and still delivers a delicious, balanced, and nutrient-rich meal. The salmon is coated in a lemon-garlic marinade that adds so much flavour without any effort. Paired with cherry tomatoes and asparagus, it’s light, fresh, and satisfying.
Grilling the salmon gives it a slightly charred finish while keeping the fish juicy and tender. I love how the tomatoes soften and burst, adding a sweet acidity that works perfectly with the savoury, flaky salmon. Serve it with a slice of garlicky toast if you want to bulk it up—it’s optional, but so good. This is the kind of wholesome dinner that proves you don’t need hours in the kitchen to eat well.
Ways to Enjoy
- Serve with crusty bread for a complete and satisfying dinner.
- Add to a grain bowl with cooked quinoa, rice, or couscous.
- Flake into a salad for a high-protein lunch the next day.
- Toss with pasta and olive oil for an easy meal the next day.
Omega 3: Why It Matters
Omega-3 fatty acids are essential fats that our bodies can’t make on their own, meaning we need to get them through our diet. They play a key role in supporting brain health, reducing inflammation, and keeping your heart healthy. According to the NHS, we should aim to eat at least two portions of fish a week, one of which should be oily fish like salmon, to meet our omega-3 needs source: NHS. This lemony grilled salmon traybake is a great way to hit that target—it’s rich in omega-3s, easy to prepare, and paired with veggies for a balanced, nutrient-dense meal.
Tips
- Use a fan grill: This ensures even cooking and that slightly crisp top on your salmon.
- No asparagus? Green beans or tenderstem broccoli work great too.
- Distance matters: Keep the tray about 20cm from the grill element to avoid burning.
- Line the tray: For easier cleanup, use baking paper or foil.
- Rest before serving: Let the salmon sit for 1-2 minutes after grilling for the best texture.
Swaps
Salmon: Trout or sea bass fillets also work well.
Asparagus: Try green beans, courgette ribbons, or tenderstem broccoli.
Cherry tomatoes: Use chopped vine tomatoes or baby plum tomatoes.
Dijon mustard: Wholegrain or English mustard can be used for a stronger kick.
Parmesan: Try pecorino or a dairy-free hard cheese if needed.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended for grilled salmon—it’s best fresh.
More One-Pan Dinner
- Easy One-Pan Chicken & Rice
- One-Pan Banana Baked Oats
- One-Pot Creamy Chicken Noodle Soup
- One-Pot Tuscan Rigatoni
One-Pan 10 Minutes Salmon
Ingredients
- 2 salmon fillets
For the salmon marinade
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 2 garlic cloves grated
- Salt/pepper, to taste
Vegetable side
- 5-6 steams Asparagus
- ~150 Cherry tomatoes
- oil salt and pepper
To serve
- parsley
- parmesan cheese
- lemon slices
- optional: Garlicky toasted bread
Instructions
- Turn the fan grill on at max temperature (280C) for me.
- On a baking tray add asparagus and cherry tomatoes. Drizzle oil and seasoning and give it a small mix, you can use your hands, so the vegetables are well covered.
- In a small bowl add the marinade ingredients and mix.
- Add the salmon in the middle of the tray and brush with the lemony marinade. Place the tray 20cm distance from the grill element.
- Grill for 7-9 minutes. I have added a slice of bread in the oven at the same time to serve with this, but it is optional.