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One Tray Baked Salmon with Lemon Herbs

  • Total Time: 15 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


Units Scale
  • 2 salmon fillets
  • 2 bunches asparagus
  • 100 g cherry tomatoes
  • 1 Lebanese cucumber
  • 1/4 cup extra virgin olive oil
  • 1 cup parsley leaves
  • 1/2 lemon, juice and zest
  • 2 cloves garlic


  1. Preheat oven to 180c (355f). Place salmon and asparagus onto a lined baking tray. Drizzle with 1 tbsp oil and season with salt. Cook for 10 minutes.
  2. Meanwhile, finely chop the parsley and combine with remaining oil, garlic, lemon juice and zest. Chop the cucumber and tomatoes and serve in another bowl.
  3. Divide the parsley herb dressing. Add half to the cucumber and tomato salad and serve the remaining half on the salmon.


All you need is 15-minutes to make this flavourful, healthy recipe. It’s easy to make and easy to clean up after. This recipe will give your beautiful healthy fats to fuel your brain – plus, a really decent amount of vegetables to help you get your 5 daily serves.


This recipe is originally from Back to Basics – where all midweek recipes are done in 20 minutes or less. Visit www.lyndicohen.com/back-to-basics/ for more information – and recipes!

  • You can serve this recipe with some cooked brown rice if you would like some healthy carbohydrates.
  • Can’t get asparagus? Broccolini is another great option.
  • This recipe is a naturally gluten-free, nut-free and dairy-free.
  • To prepare the asparagus, cut or break off the woody bits at the end (opposite end to the spearheads).
  • Prep Time: 5 min
  • Cook Time: 10 min

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