Salmon and Vegetables Tray-bake

An overhead image of a plate of tray baked salmon with veggies

5 from 1 vote

Salmon and Vegetables Tray-bake

Simple, easy and delicious, this dish is perfect for those busy weeknights as it involves minimal prep work but yields a wholesome and satisfying dish.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American

Servings:

Calories: 456kcal

Author: Kitrusy

Ingredients

For Tomatoes

12 oz cherry tomatoes or grape tomatoes (1 dry pint)
½ tbsp extra light olive oil
¼ tsp Himalayan salt (to taste)
¼ tsp ground black pepper (to taste)
¼ tsp garlic (grated)

For Butternut Squash

3 cups butternut squash (cubed)
1 tbsp extra light olive oil
¼ tsp Himalayan salt (to taste)
¼ tsp ground black pepper (to taste)
½ tsp garlic (grated)
2 strips thick cut bacon (uncooked, chopped) (optional)
¼ cup fontina cheese or any melting cheese of choice (shredded) (optional)

For Asparagus

1 lb asparagus (ends trimmed)
1 tbsp extra light olive oil
¼ tsp Himalayan salt (to taste)
¼ tsp ground black pepper (to taste)
½ tsp garlic (grated)

For Salmon

1 lb salmon
1 tbsp extra light olive oil
1 tbsp salted butter (melted)
½ tsp Himalayan salt
½ tsp ground black pepper
½ tsp garlic (grated)
½ tsp Smoked Paprika
⅙ tsp cayenne pepper
¼ tsp Dried Oregano
1 tbsp fresh parsley
½ tsp onion powder
1 tbsp fresh lemon juice

Instructions

Preheat oven to 425°F
Tomatoes: Rinse and pat your tomatoes dry before tossing the oil, salt, pepper and garlic until evenly coated and place on a one side of a tray.
Butternut Squash: Toss the cubed butternut squash in the oil, salt, pepper and garlic until evenly coated and place on the other half of the tray with the tomatoes.
Place the tray with tomatoes and squash in the oven for 20 minutes.
Asparagus: Toss the washed and trimmed asparagus with the oil, salt, pepper, and garlic and place on one end of a second tray.
Salmon: Combine the oil, butter, salt, pepper, garlic, paprika, cayenne, oregano, parsley, onion powder and lemon juice together. Slash the salmon diagonally five or six times and evenly cover in the herb-butter mixture.
Place the tray with the asparagus and salmon in the oven for 15 minutes and sprinkle the chopped bacon over the butternut squash.
When both trays have reached their bake times, remove them from the oven. Sprinkle your shredded cheese over the squash and allow the residual heat to melt it.
Serve immediately.

Notes

Cut your squash into small cubes to ensure that they cook faster and more evenly.
An easy method to seasoning your veggies is to use one bowl to add your seasoning and veggies to and tossing them one batch (veggie) at a time. Start with the tomatoes, squash, asparagus and end with the salmon, if there is excess seasoning in the bowl it can be used up by incorporating it into the herbed rub for the salmon.
Once you set the squash and tomatoes into the oven for 20 minutes use the 5 minute between the bake times to prep the asparagus and salmon tray (that takes 15 minutes), that way both trays come out the oven at once.
The addition of the bacon and cheese is honestly optional but adds a great layer of flavor and indulgent richness to the sweet oven roasted squash.

Nutrition