This tray bake meal sounds like heaven to me. It ticks off all my boxes – delicious, healthy, pairs well with a glass of rose, and perfect for eating on the patio on a summer evening. I’m pretty sure it would work on the grill too. I’m going to experiment with making it in foil packets for grilling. I’ll let you know how it turns out.

Salmon & Veggie Tray Bake

recipe by Kelsey Butler at Skinny Ms.

Ingredients:

  • 2 lemons juiced and zested
  • garlic clove
  • 1 tablespoon olive oil
  • 1/4 cup basil fresh, stems removed
  • 3 tablespoons cilantro fresh, stems removed
  • 1 tablespoon honey
  • 2 pounds salmon fillet about 4 medium fillets
  • red onions quartered
  • tomatoes quartered
  • summer squash sliced
  • zucchini sliced
  • 1 teaspoon olive oil

Directions:

  1. Preheat the oven to 400 °F
  2. Combine lime zest and juice, lemon zest and juice, garlic, olive oil, basil, cilantro, and honey in a food processor and blend until well combined
  3. Pour over salmon and place on a lined baking sheet
  4. Add tomatoes, red onion, summer squash, and zucchini to the baking sheet and drizzle with olive oil
  5. Bake for 18-20 minutes or until salmon is cooked through
  6. Serve with couscous, rice, barley, or millet

For more salmon recipes, check our recipe archive.