Sheet Pan Lemon Garlic Salmon

This vibrant sheet pan lemon garlic butter salmon brings restaurant-quality seafood to your dinner table with minimal effort. The tangy lemon butter sauce infuses the perfectly cooked salmon while surrounding vegetables roast to caramelized perfection all on one pan.

I discovered this recipe during a particularly busy work week when I needed something impressive but effortless. Now it's my go-to for those nights when I want something that feels special without spending hours in the kitchen.

Ingredients

• 4 salmon fillets: Choose skin-on for extra flavor and to help prevent overcooking
• 3 tbsp melted unsalted butter: Creates the luscious base for our sauce
• 4 garlic cloves minced: Fresh is vastly superior to pre-minced for this recipe
• Juice of 1 lemon: Adds brightness that balances the rich butter
• Zest of 1 lemon: Contains intense citrus oils that infuse the dish with flavor
• 1 tbsp chopped fresh parsley: Adds color and a fresh herbal note
• Salt & black pepper to taste: Diamond Crystal kosher salt works best here
• 1 lb baby potatoes halved: Look for uniform size for even cooking
• 1 cup cherry tomatoes: These burst during roasting creating a sweet juicy element
• 1 small red onion sliced: Softens and caramelizes beautifully in the oven
• 1 cup green beans or asparagus: Choose what looks freshest at your market
• Olive oil for vegetables: A good quality extra virgin makes a difference

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400°F and line a large baking sheet with parchment paper or foil. This temperature is perfect for roasting vegetables while gently cooking salmon to a tender finish. Make sure your oven is fully preheated before adding food.

Prepare The Vegetables:

Toss potatoes, red onion, and green beans with enough olive oil to lightly coat them. Season generously with salt and pepper. Spread in a single layer on your sheet pan and roast for 15 minutes. This head start allows the denser vegetables to begin softening before adding the quicker cooking salmon.

Create The Flavor Base:

In a small bowl, combine melted butter, minced garlic, fresh lemon juice, lemon zest, and chopped parsley. Whisk together until well combined, then season with salt and pepper. This aromatic mixture will become a silky sauce that flavors both the salmon and vegetables.

Add The Salmon:

Push the partially roasted vegetables toward the edges of the pan, creating space in the center. Place salmon fillets skin side down in the middle of the pan. Using a pastry brush, generously coat each fillet with the garlic lemon butter mixture, ensuring the tops are completely covered.

Finish The Dish:

Scatter cherry tomatoes around the salmon and vegetables. Return the pan to the oven and roast for another 12 to 15 minutes. The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center. The tomatoes should be just beginning to burst.

Serve And Garnish:

Remove from the oven and let rest for 2 minutes. Sprinkle with additional fresh parsley and a final squeeze of lemon juice just before serving. The residual heat will continue cooking the salmon slightly.

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I particularly love how the lemon zest transforms this dish. My grandmother taught me that the oils in citrus zest contain more concentrated flavor than the juice, and incorporating both creates a perfect balance of brightness that cuts through the richness of the salmon and butter.

Best Salmon Selection

When choosing salmon for this recipe, look for fillets of even thickness to ensure they cook at the same rate. Wild-caught Pacific salmon varieties like sockeye or coho offer a more robust flavor and firmer texture than farmed Atlantic salmon, though either will work beautifully. The most important factor is freshness. Fresh salmon should have a mild, ocean scent, bright color, and firm flesh that springs back when touched. If using frozen salmon, thaw completely in the refrigerator overnight and pat dry with paper towels before cooking to remove excess moisture.

Perfect Vegetable Pairings

The beauty of this sheet pan dinner lies in its adaptability. While the recipe suggests baby potatoes, cherry tomatoes, red onion, and green beans or asparagus, you can easily swap in seasonal vegetables based on what looks fresh at your market. In summer, try adding zucchini or yellow squash. Fall brings opportunities for butternut squash cubes or Brussels sprouts. Winter might call for hearty root vegetables like parsnips or carrots. Just remember that denser vegetables need more cooking time, so add quicker-cooking options like cherry tomatoes or tender greens later in the process.

Make-Ahead Options

This sheet pan salmon dinner can be partially prepared in advance for even quicker weeknight assembly. Prep all vegetables and store in airtight containers in the refrigerator up to 24 hours ahead. The lemon garlic butter mixture can also be made in advance and stored refrigerated. Simply melt it again briefly before using. The entire dish can even be assembled on the sheet pan several hours before cooking and kept refrigerated. Just bring it closer to room temperature for about 15 minutes before putting it in the oven to ensure even cooking.

Frequently Asked Questions

→ What vegetables pair best with salmon?

Green beans, asparagus, baby potatoes, cherry tomatoes, and red onions are great options. They roast beautifully alongside salmon.

→ How do I make the lemon garlic butter sauce?

Mix melted unsalted butter with minced garlic, lemon juice, lemon zest, chopped parsley, salt, and black pepper. Adjust to taste.

→ Can I use skinless salmon fillets for this dish?

Yes, both skin-on and skinless fillets work well. Skin-on fillets tend to hold together better during roasting.

→ What oven temperature is best for roasting salmon?

Preheat your oven to 400°F (200°C) for perfectly roasted salmon and vegetables.

→ How can I add more flavor to this dish?

Try adding a pinch of red pepper flakes to the butter mix for a spicy kick, or finish with extra lemon zest and parsley.