Lemon Garlic Butter Salmon (Print)
Tender salmon and fresh vegetables roasted in lemon garlic butter on a single sheet pan for an effortless weeknight dinner.
# What You Need:
→ Seafood
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 1 cup cherry tomatoes, halved
04 - 1 medium zucchini, sliced into ½-inch rounds
05 - 1 red onion, cut into wedges
06 - 1 cup green beans, trimmed
→ Lemon Garlic Butter Sauce
07 - 4 tbsp unsalted butter, melted
08 - 3 cloves garlic, minced
09 - 1 large lemon, zested and juiced
10 - 1 tbsp fresh parsley, chopped
11 - 1 tsp fresh thyme leaves (or ½ tsp dried)
12 - ½ tsp salt
13 - ¼ tsp black pepper
→ Garnish
14 - Lemon slices
15 - Additional chopped parsley
# How To Make It:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil.
02 - Toss baby potatoes with half of the melted butter, half the garlic, half the lemon juice, salt, and pepper. Spread potatoes on the sheet pan and roast for 10 minutes.
03 - Combine the remaining melted butter, garlic, lemon zest, lemon juice, parsley, and thyme.
04 - Remove the sheet pan from the oven. Push potatoes to one side. Arrange salmon fillets in the center and surround with zucchini, tomatoes, green beans, and red onion.
05 - Drizzle the lemon garlic butter mixture evenly over the salmon and vegetables.
06 - Return the pan to the oven and bake for 10–12 minutes, or until salmon is opaque and flakes easily with a fork, and vegetables are tender.
07 - Broil for 1–2 minutes for a golden finish.
08 - Garnish with lemon slices and fresh parsley before serving.
# Expert Advice:
01 -
- The entire dinner cooks on one pan, which means virtually zero cleanup and more time on the couch
- That lemon garlic butter transforms ordinary vegetables into something you'll actually want to eat
02 -
- Different vegetables cook at different rates, which is why the potatoes start alone and the tomatoes join last
- The salmon continues cooking slightly after it leaves the oven, so pull it when it's just barely opaque throughout
03 -
- Room temperature salmon cooks more evenly than cold straight from the fridge
- Let the fish rest for two minutes before serving so the juices redistribute