Garlic Salmon with Butter and Lemon
This easy Garlic Salmon with Lemon Butter and Veggies is baked on a sheet pan and ready in 30 minutes. Healthy, quick, and delicious.
Equipment
- oven
- Large Rimmed Baking Sheet
- small bowl
- fork
- large bowl
Ingredients
Salmon and Vegetables
- 4 6-ounce skin-on salmon fillets
- 4 tablespoons softened butter or canola oil butter spread
- 4 large cloves garlic chopped (about 4 teaspoons)
- 1 large lemon zest and juice divided (about 1 tablespoon zest and ¼ cup juice)
- ¼ cup chopped fresh parsley divided
- ½ teaspoon freshly ground black pepper divided, plus additional to taste
- Additional lemon slices optional
- 1 pound fresh green beans trimmed
- 2 pints cherry tomatoes or grape tomatoes, left whole
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt plus additional to taste
Instructions
Cooking Steps
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray. Arrange the salmon fillets in the center of the sheet.
- In a small bowl with a fork, combine the softened butter, garlic, lemon zest, 2 tablespoons chopped fresh parsley, and ¼ teaspoon black pepper. Mash to create a paste, then rub on the salmon fillets. If desired, arrange extra lemon slices on top.
- Place the green beans and tomatoes in a large bowl. Drizzle with olive oil and sprinkle with ½ teaspoon kosher salt and the remaining ¼ teaspoon black pepper. Toss to coat, then arrange around the salmon. Drizzle the lemon juice over the top of the salmon and vegetables.
- Place the sheet pan in the oven and cook until the fish flakes easily with a fork and reaches an internal temperature of 135 to 140 degrees F, about 16 to 20 minutes. Let rest 3 minutes. Sprinkle with remaining 2 tablespoons parsley, then serve, sprinkled with additional salt and/or pepper to taste.
Notes
The cooking time will vary based on the thickness of your salmon. Thicker (2-inch-plus) slices will need several extra minutes, while thinner slices may cook more quickly. My salmon fillets were a little more than 1 inch thick and cooked in 19 minutes. To Store: Place leftover salmon in an airtight storage container for up to 1 day. To Reheat: This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it at room temperature over a salad the next day or flaking and scrambling it with eggs. Extra veggies can be reheated and mixed into a salad or eggs, or enjoyed on their own.
Nutrition
Serving: 1servingCalories: 457kcalCarbohydrates: 19gProtein: 39gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 124mgPotassium: 1628mgFiber: 5gSugar: 10gVitamin A: 2675IUVitamin C: 74mgCalcium: 104mgIron: 4mg
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