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A large baking sheet filled with roasted salmon fillets, jumbo shrimp, green asparagus, and red bell peppers with lemon slices.

Spiced Lemon Salmon and Shrimp Tray Bake

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 salmon fillets (approx. 170g each)
  • 450 g large shrimp, peeled and deveined
  • 450 g asparagus , woody ends trimmed
  • 1 large red bell pepper, sliced into strips
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 tablespoon lemon juice
  • 1 lemon , thinly sliced into rounds
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Preheat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, cumin, salt, and black pepper to create the marinade.
  3. Arrange the salmon fillets, shrimp, asparagus, and bell pepper strips on the prepared baking sheet in a single layer.
  4. Drizzle the marinade evenly over the seafood and vegetables, then use tongs or clean hands to toss gently until everything is well-coated.
  5. Place the lemon slices over the salmon fillets and interspersed among the shrimp.
  6. Roast in the center of the oven for 12 to 15 minutes, or until the salmon reaches an internal temperature of 63°C (145°F) and the shrimp are opaque and pink.
  7. Remove from the oven and garnish immediately with fresh chopped parsley before serving.