Sheet Pan Lemon Garlic Butter Salmon

This Sheet Pan Lemon Garlic Butter Salmon is a simple, healthy, and delicious dish that’s perfect for weeknight dinners or even entertaining guests. Juicy, flaky salmon is baked to perfection with a flavorful lemon garlic butter sauce and complemented by a medley of roasted vegetables. Best of all, it’s made entirely on one sheet pan, saving time on both preparation and cleanup.

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Why This Recipe is a Winner

This recipe combines the richness of salmon with the fresh brightness of lemon and the aromatic notes of garlic. The one-pan preparation means it’s easy, efficient, and great for busy nights when you still want something that feels gourmet. The butter sauce adds a luscious quality, while the roasted vegetables round out the dish, making it a balanced and nutritious meal.

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Ingredients

For the Salmon:

• 4 salmon fillets (6 oz each, skin-on or skinless)
• 3 tablespoons unsalted butter, melted
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Vegetables:

• 1 pound baby potatoes, halved
• 1 cup green beans, trimmed
• 1 red bell pepper, sliced into strips
• 1 zucchini, sliced into rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)

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Step-by-Step Directions

1. Preheat the Oven

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easier cleanup.

2. Prepare the Vegetables

In a large mixing bowl, toss the baby potatoes, green beans, bell pepper, and zucchini with olive oil, salt, black pepper, and Italian seasoning. Spread them evenly over the sheet pan, ensuring the potatoes are cut-side down for optimal browning.

3. Make the Lemon Garlic Butter Sauce

In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, honey (if using), Dijon mustard, paprika, salt, and black pepper.

4. Arrange the Salmon

Push the vegetables to the sides of the sheet pan to make space for the salmon fillets. Place the fillets skin-side down (if applicable) and brush generously with the lemon garlic butter sauce.

5. Bake the Salmon and Vegetables

Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Stir the vegetables halfway through to ensure even cooking.

6. Serve

Transfer the salmon and vegetables to plates. Drizzle any remaining lemon garlic butter over the top for extra flavor. Garnish with fresh parsley or lemon slices, if desired.

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Variations

• Vegetable Swap: Replace the green beans and zucchini with asparagus, broccoli, or cherry tomatoes for a seasonal twist.
• Spicy Kick: Add a pinch of red pepper flakes to the lemon garlic butter for a touch of heat.
• Herbaceous Upgrade: Mix fresh dill, parsley, or chives into the butter sauce for an added herbal note.
• Citrus Twist: Try substituting lime or orange juice for the lemon juice for a different citrus profile.

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Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

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Storage and Reheating

• Storage: Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat in a 350°F oven or in a skillet over medium-low heat until warmed through. Avoid using the microwave, as it may dry out the salmon.

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FAQs

1. Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely in the refrigerator before cooking for even results.

2. What’s the best salmon for baking?

Atlantic or sockeye salmon works well, as they’re rich and flavorful. Choose fillets of uniform thickness to ensure even cooking.

3. Can I make this recipe dairy-free?

Absolutely. Substitute the butter with a vegan butter alternative or olive oil for a dairy-free version.

4. Do I need to flip the salmon while baking?

No, there’s no need to flip the salmon. Baking it skin-side down helps retain moisture.

5. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

6. How can I tell when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

7. Can I use other proteins instead of salmon?

Yes, you can substitute salmon with cod, halibut, or even chicken breast, but adjust the cooking time accordingly.

8. What can I serve with this dish?

A side of quinoa, rice, or a simple green salad pairs beautifully with this meal.

9. Can I prepare the vegetables in advance?

Yes, you can chop the vegetables and store them in the refrigerator for up to a day before cooking.

10. Is this recipe keto-friendly?

To make it keto-friendly, replace the potatoes with a lower-carb option like cauliflower florets or broccoli.

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Conclusion

Sheet Pan Lemon Garlic Butter Salmon is an elegant yet approachable dish that suits any occasion. The combination of flaky, flavorful salmon with vibrant roasted vegetables ensures a satisfying and healthy meal. Whether you’re new to cooking or an experienced home chef, this recipe offers a hassle-free way to create something truly delicious.

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