Garlic Lemon Butter Salmon Sheet Pan Dinner

• 4 salmon fillets, skin-on
• 1 lb asparagus, trimmed
• 1 lb baby carrots
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp dried thyme
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 On a large sheet pan, toss asparagus and carrots with 2 tablespoons olive oil, salt, pepper, and thyme.
3. 3 Place salmon fillets on top of the vegetables.
4. 4 In a small saucepan over low heat, melt butter with minced garlic. Stir in lemon juice and zest. Season with salt and pepper.
5. 5 Drizzle remaining 1 tablespoon olive oil over salmon fillets.
6. 6 Roast in the oven for 15-20 minutes, or until salmon is cooked through and vegetables are tender.
7. 7 Remove from oven and drizzle garlic lemon butter over the salmon and vegetables.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Small saucepan

Variations

• Substitute asparagus with broccoli florets for a different veggie profile.
• Add a sprinkle of red pepper flakes for a touch of heat.

Substitutions

• If fresh lemon juice isn't available, use bottled juice, though fresh is preferred for flavor.
• For a dairy-free option, replace butter with olive oil and add a splash of lemon juice to compensate for richness.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc.
• A chilled cucumber and dill soup makes for a refreshing starter.

Nutrition

Tips

• For even roasting, try to keep the salmon fillets of similar thickness.
• If you prefer your veggies crisp-tender, reduce roasting time by 5 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: This dish does not freeze well due to the texture changes in the salmon.

Serving Suggestions

• Serve with a side of quinoa or wild rice for a complete meal.
• A fresh green salad dressed with a lemon vinaigrette complements the flavors nicely.

FAQ