Sheet Pan Lemon Garlic Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 salmon fillets, skin-on or skinless
02 -
3 tbsp melted unsalted butter
03 -
4 garlic cloves, minced
04 -
Juice of 1 lemon
05 -
Zest of 1 lemon
06 -
1 tbsp chopped fresh parsley
07 -
Salt to taste
08 -
Black pepper to taste
→ Vegetables
09 -
1 lb baby potatoes, halved
10 -
1 cup cherry tomatoes
11 -
1 small red onion, sliced
12 -
1 cup green beans or asparagus, trimmed
13 -
Olive oil for drizzling
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
02 -
On the sheet pan, toss the potatoes, red onion, and green beans or asparagus with a drizzle of olive oil, salt, and pepper. Roast for 15 minutes.
03 -
In a small bowl, mix the melted butter, garlic, lemon juice, lemon zest, parsley, salt, and pepper.
04 -
Push the roasted vegetables to the sides of the pan. Place the salmon fillets in the center and brush them generously with the garlic lemon butter mixture.
05 -
Scatter the cherry tomatoes around the pan. Return the tray to the oven and roast for an additional 12–15 minutes, or until the salmon flakes easily with a fork.
06 -
Sprinkle extra parsley on top and add a squeeze of lemon juice for additional flavor. Serve hot, optionally with rice or crusty bread.
# Notes:
01 -
For added spice, include a pinch of red pepper flakes in the butter mix.