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Easy Sheet Pan Salmon with Lemon Garlic Butter

Easy Sheet Pan Salmon with Lemon Garlic Butter - featured image
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A quick and delicious sheet pan salmon recipe with lemon garlic butter, roasted vegetables, and minimal cleanup. Ready in 25 minutes, it’s perfect for busy weeknights.

Ingredients

Scale
  • 4 salmon fillets (6 oz each, skin on or off)
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 large lemon, sliced into thin rounds
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • Fresh parsley, chopped for garnish (optional)
  • 1 bunch asparagus, woody ends trimmed
  • 2 cups baby broccoli or broccoli florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F. Line your sheet pan with parchment paper or foil.
  2. Prep your vegetables: trim the woody ends off the asparagus and cut the broccoli into similar-sized florets. Toss them on one side of the sheet pan with the olive oil, a pinch of salt, and some pepper. Spread them out in a single layer.
  3. Make the lemon garlic butter: in a small bowl, combine the melted butter, minced garlic, salt, pepper, and paprika. Stir well.
  4. Prep the salmon: pat the salmon fillets dry with paper towels. Place them skin-side down on the empty side of the sheet pan, leaving a little space between each fillet.
  5. Brush on the butter: using a pastry brush or spoon, coat each fillet generously with the lemon garlic butter mixture. Reserve a little bit for drizzling after it comes out of the oven.
  6. Add the lemon slices: place 2-3 thin lemon rounds on top of each fillet.
  7. Roast everything together: place the pan on the middle rack of the oven and set a timer for 12 minutes.
  8. Check for doneness: after 12 minutes, the salmon should be opaque and flake easily with a fork. For the most accurate result, use an instant-read thermometer—125°F to 130°F in the thickest part is perfect. If needed, give it 2-3 more minutes. The vegetables should be tender and lightly browned.
  9. Finish and serve: remove the lemon slices, drizzle the reserved butter over the top, sprinkle with fresh parsley, and squeeze a little extra lemon juice if desired. Serve immediately with the roasted veggies on the side.

Notes

Take salmon out of fridge 15 minutes before cooking for even cooking. Do not flip the salmon. Use thin lemon slices to avoid bitterness. Give veggies space on the pan to roast instead of steam. Pat salmon dry for crispy edges.

Nutrition

Keywords: sheet pan salmon, lemon garlic butter salmon, easy salmon recipe, one pan salmon, healthy salmon dinner, quick salmon recipe

Find it online: https://sagestirs.com/easy-sheet-pan-salmon-with-lemon-garlic-butter/