Description
This Sheet Pan Lemon Garlic Butter Salmon is a quick, flavorful, and foolproof dinner featuring tender salmon fillets baked with lemon, garlic, butter, and crisp vegetables. Ready in under 30 minutes, it’s a wholesome one-pan meal that’s fresh, vibrant, and perfect for busy weeknights.
Ingredients
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4 salmon fillets (about 6 oz each, skin-on or skinless)
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4 tablespoons unsalted butter, melted
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3 cloves garlic, minced
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1 large lemon, zested and sliced
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh parsley (or dill)
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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½ teaspoon smoked paprika
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1 tablespoon olive oil
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1 pound asparagus or green beans, trimmed
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1 cup cherry tomatoes (optional)
Instructions
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Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil and drizzle lightly with olive oil.
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Pat the salmon fillets dry with paper towels to help them roast evenly.
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In a small bowl, whisk together melted butter, garlic, lemon juice, zest, salt, and pepper until smooth.
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Arrange the salmon fillets on the prepared sheet pan, surrounded by the asparagus and tomatoes.
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Brush the lemon garlic butter evenly over the salmon and drizzle the remainder over the vegetables.
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Sprinkle smoked paprika and chopped parsley on top for extra color and flavor.
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Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 135°F–140°F.
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(Optional) Broil for the last 2 minutes for a golden, caramelized finish.
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Serve warm with lemon slices and a final sprinkle of herbs.
Notes
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For richer flavor, finish with an extra pat of butter before serving.
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Substitute asparagus with broccoli, zucchini, or bell peppers for variation.
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Leftovers store well in an airtight container for up to 3 days.
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To reheat, use the oven at 300°F for about 10 minutes to maintain moisture