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To make this delightful sheet-pan lemon garlic butter salmon, you need simple and fresh ingredients. Here’s what you will use: - 4 salmon fillets - 2 tablespoons unsalted butter, melted - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon (zested and juiced) - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 cup bell peppers, sliced (any color) - Fresh parsley, chopped for garnish Each ingredient brings its own flavor. The salmon offers a rich, buttery taste, while the lemon adds brightness. Garlic gives a warm, aromatic touch. The veggies not only add color but also provide nutrients and crunch. You can mix and match these ingredients, but I suggest sticking with the basics for maximum taste. Using fresh ingredients will make your dish shine. I always recommend choosing vibrant veggies and fresh salmon for the best results. - Preheating the Oven Start by preheating your oven to 400°F (200°C). This heat ensures the salmon cooks evenly and the veggies get tender. - Preparing the Lemon Garlic Butter Mixture In a small bowl, mix together 2 tablespoons of melted butter, 3 tablespoons of olive oil, and 4 minced garlic cloves. Add the zest and juice of 1 lemon, 1 teaspoon of dried thyme, and salt and pepper to taste. Whisk it well until all the ingredients blend nicely. - Arranging the Salmon and Veggies on the Sheet Pan Take a large sheet pan and line it with parchment paper. Place 4 salmon fillets in the center of the pan. Surround the salmon with 1 cup of halved cherry tomatoes, 1 cup of broccoli florets, and 1 cup of sliced bell peppers. Drizzle the lemon garlic butter mixture over everything, making sure all the salmon and veggies are well-coated. - Baking Time and Temperature Slide the sheet pan into the preheated oven. Bake for 15 to 20 minutes. The salmon should be just right after this time. - Checking for Doneness To check if the salmon is done, poke it with a fork. It should flake easily. The veggies should be tender but not mushy. - Garnishing with Fresh Parsley After removing the pan from the oven, let it rest for a couple of minutes. Before serving, sprinkle freshly chopped parsley on top for a pop of color and flavor. - Serving Options and Presentation Tips You can serve the salmon and veggies right from the sheet pan for a casual meal. For a more elegant touch, plate the food individually. Add a lemon wedge on the side for extra zest. Adjusting Seasonings You can make this dish taste even better. Start with the basic lemon garlic butter mix. Feel free to add more garlic if you love its flavor. A hint of red pepper flakes can add a nice kick. If you want it sweeter, try adding a bit of honey or maple syrup. Taste as you go to find what you love most. Recommended Marinade Time For the best flavor, let the salmon sit in the marinade for at least 15 minutes. This short time allows the salmon to soak up the lemon and garlic. If you have time, marinating for 30 minutes can boost the taste even more. Just remember not to go too long, as the acid from the lemon can change the texture of the fish. Ensuring Even Cooking To cook the salmon and veggies evenly, make sure they are in a single layer on the sheet pan. If the pieces are too close, they can steam instead of roast. Keep the veggies cut to a similar size. This way, they will cook at the same rate as the salmon. Tips for Achieving Flaky Salmon To get that perfect flaky salmon, look for the right doneness. When the salmon turns opaque and flakes easily with a fork, it’s done. Keep an eye on it as it bakes. If you overcook it, it can become dry. A little patience goes a long way here. Using Parchment Paper Line your sheet pan with parchment paper. This makes cleanup a breeze. The fish and veggies won’t stick, leaving your pan clean. Once you’re done, just toss the paper and rinse the pan quickly. Quick Cleanup Techniques While the salmon is baking, soak your mixing bowls and utensils in warm, soapy water. This will make washing them much easier later. You can also wipe down surfaces with a damp cloth. A tidy kitchen makes cooking more enjoyable! {{image_2}} You can switch up the veggies in this dish. Try zucchini, asparagus, or green beans. These options add different textures and flavors. Carrots also work well if you slice them thin. This keeps them tender and tasty. Use seasonal veggies for the best taste. In spring, consider peas or asparagus. In summer, add corn or eggplant. For fall, try squash or Brussels sprouts. Winter veggies like kale or root veggies also make great choices. Salmon is great, but you can use other fish. Cod or halibut work well with this recipe. They have a mild taste and will soak up the lemon garlic butter nicely. Just adjust cooking times for thinner fish. You can also swap salmon for chicken or tofu. Chicken breasts bake well and stay juicy. Make sure to cut them into smaller pieces for even cooking. Tofu is a fantastic choice for a plant-based meal. Press it first to remove extra moisture. Herbs can change the whole dish. Try fresh dill or basil for a twist. Cilantro or parsley also add a fresh flavor. Mix and match herbs based on what you like! Spices add depth to your meal. A pinch of paprika or cumin can enhance the taste. You can also use a marinade before cooking. Soy sauce or honey can create a sweet and savory mix. Best Practices for Storing Leftovers After enjoying your sheet-pan lemon garlic butter salmon, store the leftovers in an airtight container. Make sure the salmon and veggies cool down to room temperature first. You can safely keep them in the fridge for up to three days. This keeps the flavors fresh and tasty. Reheating Tips When ready to eat your leftovers, reheat them gently. You can use a microwave or an oven. For the microwave, heat in short bursts of 30 seconds. Check often to avoid overcooking. If using the oven, preheat it to 350°F (175°C) and warm for about 10 minutes. This keeps the salmon moist and the veggies crisp. Can You Freeze Sheet-Pan Salmon? Yes, you can freeze sheet-pan salmon! It freezes well and remains flavorful. Just make sure to store it properly to avoid freezer burn. How to Properly Freeze and Thaw To freeze, wrap the salmon and veggies tightly in plastic wrap. Then place them in a freezer bag. Label the bag with the date. For thawing, move it to the fridge a day before you plan to eat it. This keeps it safe and maintains the taste. If you’re in a hurry, you can thaw it in cold water for about an hour. How long to bake salmon at 400°F? You should bake salmon at 400°F for 15-20 minutes. It cooks quickly at this temperature. Check for doneness by using a fork. The salmon should flake easily. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Just make sure to thaw it first. This allows for even cooking. You can thaw it overnight in the fridge or place it in cold water for quick thawing. What vegetables pair well with salmon? Many veggies work great with salmon. I love using broccoli, bell peppers, and cherry tomatoes. Asparagus, zucchini, and green beans also make excellent choices. They add color and flavor. What if I don’t have fresh herbs? If you lack fresh herbs, use dried ones instead. Dried thyme works well in this recipe. You can also try dried oregano or basil for different flavors. Just use less than you would fresh. Can I make this dish dairy-free? Yes, you can make this dish dairy-free. Instead of butter, use olive oil or a dairy-free butter substitute. This keeps the dish creamy without dairy. What is the calorie count per serving? This dish has about 350 calories per serving. It includes healthy fats and protein, making it a balanced meal. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients are naturally gluten-free. It's a safe option for those with gluten sensitivities. This blog post covered a tasty sheet-pan salmon recipe. You learned about the ingredients, step-by-step cooking, and important tips. I shared variations to keep your meals exciting and ways to store leftovers safely. Cooking salmon this way offers you a flavorful and healthy dish with minimal cleanup. Trust these methods to bring joy to your meals. Now, give this recipe a try and enjoy the delicious results. You are sure to impress family and friends!

Sheet-Pan Lemon Garlic Butter Salmon with Veggies

Get ready to savor a delightful Lemon Garlic Butter Salmon feast that's quick and easy to make! With juicy salmon fillets baked alongside vibrant veggies like cherry tomatoes and broccoli, this dish is bursting with flavor. Perfect for a weeknight dinner in just 25 minutes, it's a meal the whole family will love. Click through to discover the full recipe and impress your taste buds today!
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Ingredients
  

4 salmon fillets

2 tablespoons unsalted butter, melted

3 tablespoons olive oil

4 cloves garlic, minced

1 lemon (zested and juiced)

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup bell peppers, sliced (any color)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

    In a small bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, dried thyme, salt, and pepper. Whisk together until well blended.

      Place the salmon fillets in the center of the prepared sheet pan. Surround the salmon with cherry tomatoes, broccoli florets, and sliced bell peppers.

        Drizzle the lemon garlic butter mixture generously over the salmon and veggies, ensuring everything is well-coated.

          Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the veggies are tender.

            Once done, remove from oven and let rest for a couple of minutes. Garnish with freshly chopped parsley before serving.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the salmon and vegetables directly from the sheet pan for a rustic feel, or plate individually with a lemon wedge on the side for added freshness.