Sheet Pan Lemon Garlic Butter Salmon (Printable Version)

Tender salmon roasted with fresh vegetables in a bright lemon garlic butter sauce on a single sheet pan for effortless 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

# Step-by-Step:

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 - Combine the remaining melted butter, garlic, lemon zest, lemon juice, parsley, and thyme in a small bowl.
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 - Broil for 1–2 minutes for a golden finish, if desired.
07 - Garnish with lemon slices and fresh parsley before serving.

# Expert Advice:

01 -
  • The entire dinner cooks on one pan, which means almost zero cleanup and more time for actually enjoying your evening
  • That lemon garlic butter creates this incredible glossy coating that makes everything taste restaurant fancy
  • You can customize the vegetables based on whatever needs using up from your crisper drawer
02 -
  • Salmon keeps cooking after it leaves the oven, so pull it when it is still slightly translucent in the center
  • Different vegetables cook at different rates, so cut everything into similar sizes for even roasting
  • If your salmon is skin on, place it skin side down and it will peel right off when you serve
03 -
  • Let your salmon sit at room temperature for 15 minutes before cooking for more even results
  • If you are nervous about overcooking, invest in an instant read thermometer and pull at 125°F for medium

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