Description
A quick and easy weeknight dinner featuring salmon fillets and roasted vegetables topped with a zesty lemon herb butter sauce, all cooked on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 4 salmon fillets (about 6oz each)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups broccoli florets
- 1 large red bell pepper, chopped
- 1 medium red onion, sliced into half-moons
- 4 tablespoons unsalted butter, room temperature
- 1 large lemon, zested and juiced
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Wash and chop broccoli, bell pepper, and red onion. Halve the cherry tomatoes. Keep pieces uniform for even cooking.
- Place chopped vegetables on one side of the sheet pan. Drizzle with 1 tablespoon olive oil, salt, and pepper. Toss to coat and spread in a single layer.
- Pat salmon fillets dry with paper towels. Place on the other side of the sheet pan. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper.
- In a small bowl, mix softened butter, lemon zest, lemon juice, dried dill, dried parsley, and a pinch of salt and pepper until smooth.
- Roast in the preheated oven for 12-15 minutes. Check veggies at 10 minutes; they should be tender and slightly browned.
- Salmon is done when it flakes easily with a fork and is opaque throughout. If needed, cook for an additional 2-3 minutes.
- Once salmon is almost done, spoon the lemon herb butter over each fillet. Return to oven for the last 1-2 minutes to melt the butter.
- Remove from oven and let rest for 2 minutes. Garnish with fresh parsley if desired. Serve immediately with roasted veggies.
Notes
Do not overcrowd the pan to ensure vegetables roast rather than steam. Pat salmon dry before cooking for better browning. Use room temperature butter for the sauce to ensure it mixes smoothly. Salmon continues to cook after being removed from the oven, so pull it when it is just barely opaque in the center.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 380
- Sugar: 6
- Sodium: 320
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 4
- Protein: 30
Keywords: sheet pan salmon, easy weeknight dinner, healthy salmon recipe, lemon herb butter, one pan meal, quick dinner, roasted vegetables