Sheet Pan Lemon Garlic Butter Salmon (Printable)

Tender salmon and vegetables roasted in lemon garlic butter sauce on one pan for easy cleanup.

# What You Need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 1 cup cherry tomatoes, halved
04 - 1 medium zucchini, sliced into ½-inch rounds
05 - 1 red onion, cut into wedges
06 - 1 cup green beans, trimmed

→ Lemon Garlic Butter Sauce

07 - 4 tbsp unsalted butter, melted
08 - 3 cloves garlic, minced
09 - 1 large lemon, zested and juiced
10 - 1 tbsp fresh parsley, chopped
11 - 1 tsp fresh thyme leaves (or ½ tsp dried)
12 - ½ tsp salt
13 - ¼ tsp black pepper

→ Garnish

14 - Lemon slices
15 - Additional chopped parsley

# How To Make It:

01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil.
02 - In a bowl, toss baby potatoes with half of the melted butter, half the garlic, half the lemon juice, salt, and pepper. Spread potatoes on the sheet pan and roast for 10 minutes.
03 - Meanwhile, combine the remaining melted butter, garlic, lemon zest, lemon juice, parsley, and thyme.
04 - After 10 minutes, remove the sheet pan from the oven. Push potatoes to one side. Arrange salmon fillets in the center and surround with zucchini, tomatoes, green beans, and red onion.
05 - Drizzle the lemon garlic butter mixture evenly over the salmon and vegetables. Return the pan to the oven and bake for 10–12 minutes, or until salmon is opaque and flakes easily with a fork, and vegetables are tender.
06 - Optional: Broil for 1–2 minutes for a golden finish.
07 - Garnish with lemon slices and fresh parsley before serving.

# Expert Suggestions:

01 -
  • Everything cooks on one pan so cleanup is literally five minutes
  • The lemon garlic butter creates this incredible sauce that youll want to drink with a spoon
  • Even people who swear they dont like salmon ask for seconds
02 -
  • Dont marinate the salmon in lemon juice for more than 15 minutes or the acid will start cooking the fish
  • Check your salmon at the 10 minute mark because overcooked salmon is dry and sad
  • Let the pan rest 2 minutes before serving so the butter sauce thickens slightly
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before starting
  • Use a microplane for the lemon zest to avoid the bitter white pith

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