Lemon Garlic Butter Salmon (Printable Version)
Tender salmon with fresh vegetables in a luscious lemon garlic butter sauce, all roasted together on one sheet pan for easy cleanup.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 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
12 - ½ tsp salt
13 - ¼ tsp black pepper
→ Garnish
14 - Lemon slices
15 - Additional chopped parsley
# Directions:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, 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 - Meanwhile, combine the remaining melted butter, garlic, lemon zest, lemon juice, parsley, and thyme.
04 - After 10 minutes, 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. 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.
06 - Optional: Broil for 1–2 minutes for a golden finish.
07 - Garnish with lemon slices and fresh parsley before serving.
# Expert Hints:
01 -
- Everything cooks on one pan so cleanup is literally minutes
- The salmon stays incredibly moist while vegetables get perfectly tender
- This looks like something from a restaurant but takes 35 minutes total
02 -
- Dont marinate the salmon in the lemon mixture for more than 15 minutes or the acid starts cooking the fish
- Crowding the sheet pan steams everything instead of roasting, so use two pans if needed
03 -
- Pat the salmon completely dry before adding the sauce so it actually sticks instead of running off
- Let the fish rest for 2 minutes after baking, this keeps the juices inside instead of on your cutting board