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For this dish, you will need: - 4 boneless salmon fillets (about 6 ounces each) - 3 tablespoons unsalted butter, melted - 4 cloves garlic, finely minced - Zest of 1 lemon - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon dried dill weed - Salt and freshly ground black pepper, to taste These ingredients come together to create a rich, buttery flavor that perfectly complements the salmon. Choosing the right vegetables enhances the meal. I like to use: - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons (about ½ inch thick) - 1 bell pepper (any color), sliced into strips - 1 medium red onion, sliced into wedges These veggies roast beautifully. Cherry tomatoes add sweetness. Zucchini and bell peppers bring crunch. The red onion gives a slight bite. Garnishes can elevate your dish. I recommend adding: - Fresh parsley, chopped (for garnish) You can also consider a sprinkle of lemon juice for extra brightness. Adding a few lemon slices on top of the salmon adds a nice touch. For the full recipe, check out the details to bring this meal to life. First, turn your oven to 400°F (200°C). This heat helps cook the salmon and veggies just right. Next, grab a large sheet pan and line it with parchment paper. This makes for easy cleanup after cooking. In a small bowl, melt 3 tablespoons of unsalted butter. Then, add 4 cloves of finely minced garlic. Mix in the zest of one lemon and 1 tablespoon of fresh lemon juice. Don’t forget the dried dill weed! Add 1 teaspoon and a pinch of salt and pepper. Whisk all these ingredients until blended. You want a smooth, tasty garlic butter mix. Take 4 boneless salmon fillets and place them on one side of the sheet pan. Use a basting brush to coat each fillet with your garlic butter mixture. This adds flavor and keeps the salmon moist. Now, in a separate bowl, combine 1 cup of halved cherry tomatoes, sliced zucchini, bell pepper strips, and red onion wedges. Pour the leftover garlic butter mixture over these veggies. Toss them well to coat every piece. Spread the seasoned veggies on the other side of the sheet pan. Make sure they are in one layer for even cooking. This setup allows the salmon and veggies to roast perfectly together. For the full recipe, check the previous section. I always set my oven to 400°F (200°C) for this dish. This high heat helps achieve a nice roast on the salmon and veggies. It cooks quickly, locking in the flavors and moisture. I bake the salmon and vegetables for about 15 to 20 minutes. The exact time depends on the thickness of the salmon fillets. The veggies should be tender and lightly browned. You can check if the salmon is ready by using a fork to see if it flakes easily. To ensure the salmon is flaky, avoid overcooking it. Salmon cooks quickly, so keep an eye on it. If you cook it just until it flakes, you will have a juicy, tender result. Using a thermometer can help too. The internal temperature should reach 145°F (63°C) for perfect doneness. For the full recipe, visit the detailed instructions above. This dish is not just quick; it’s also bursting with flavor! {{image_4}} To keep your salmon tender, use a timer. Bake it for 15 to 20 minutes. Salmon is done when it flakes easily with a fork. Check it at the 15-minute mark. If it looks a bit undercooked, that’s okay. It will keep cooking once you take it out. If you prefer it well done, leave it in for a couple more minutes. You can change the taste of your dish easily. If you like it spicy, add red pepper flakes to the garlic butter. For a fresh touch, try fresh herbs like thyme or basil. You can also switch the lemon juice for lime juice. Taste the garlic butter before adding it to the salmon and veggies. This way, you can adjust the salt and pepper to your liking. This dish is great for meal prep. You can cook several servings at once. Store leftover salmon and veggies in airtight containers. They will keep well in the fridge for up to three days. Reheat them in the oven for the best results. You can also freeze the cooked salmon and veggies, but be careful. They may lose some texture when thawed. For quick meals, prep the garlic butter ahead of time and store it in the fridge. Just add it to the salmon and veggies when you’re ready to cook. For the full recipe, check out the complete guide above. If you want to change up the protein, try chicken or shrimp. Both cook well with the garlic butter sauce. Chicken breast will need a bit more time to bake, about 25-30 minutes. Shrimp cooks faster, so check it after just 10 minutes. You can also use firm fish like cod or halibut. These options will keep your dinners fresh and fun. The great thing about this recipe is its flexibility with vegetables. You can pick what’s in season. In spring, try asparagus or snap peas. In summer, add corn or eggplant. Fall brings sweet potatoes or Brussels sprouts. Winter is perfect for carrots or cauliflower. Using seasonal veggies not only tastes better but also supports local farms. You can give this dish a new twist with different herbs and spices. Instead of dill, try thyme or rosemary for an earthy touch. For a spicy kick, add red pepper flakes or paprika. A sprinkle of smoked paprika can add a nice depth of flavor. You can also experiment with fresh basil or cilantro for a fresh taste. Mix and match these flavors to find your favorite combination. For the full recipe, check out the details above! You can tell when salmon is fully cooked by checking its color and texture. The salmon should turn a light pink and opaque. Use a fork to poke the thickest part of the fillet. If it flakes easily, it is done. The internal temperature should reach 145°F (63°C). This ensures it's safe to eat. Yes, you can prepare this dish ahead of time. You can marinate the salmon in the garlic butter mixture and cut the veggies a day before. Store them in the fridge until you are ready to cook. Just remember to take them out of the fridge about 30 minutes before cooking. This helps them cook evenly. Sheet Pan Garlic Butter Salmon pairs well with many sides. Here are some ideas: - Steamed rice or quinoa - A green salad with vinaigrette - Roasted potatoes or sweet potatoes - Garlic bread for a tasty addition - Couscous or pasta for a heartier meal You can mix and match these sides to fit your taste. Enjoy! For the complete recipe, check out the Full Recipe section above. This blog post walked you through making sheet pan garlic butter salmon. You learned about key ingredients, how to prepare them, and the steps for perfect cooking. I shared pro tips to keep your salmon tender and tasty. Finally, I offered variations to keep the dish fresh and exciting. Remember, with practice, you’ll master this simple, healthy meal. Enjoy creating delicious moments in your kitchen!

Sheet Pan Garlic Butter Salmon

Elevate your dinner game with this Sheet Pan Garlic Butter Salmon with Colorful Veggies! This easy recipe combines tender salmon fillets with vibrant vegetables, all roasted to perfection. In just 30 minutes, you’ll enjoy a delicious and healthy meal bursting with flavor. Perfect for busy weeknights or impressing guests. Click through to explore this simple recipe and make mealtime a breeze!
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Ingredients
  

4 boneless salmon fillets (about 6 ounces each)

3 tablespoons unsalted butter, melted

4 cloves garlic, finely minced

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried dill weed

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons (about ½ inch thick)

1 bell pepper (any color), sliced into strips

1 medium red onion, sliced into wedges

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C). To simplify cleanup, line a large sheet pan with parchment paper.

    In a small bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, dried dill, and a pinch of salt and pepper. Whisk until blended to form a luscious garlic butter mixture.

      Arrange the salmon fillets on one side of the prepared sheet pan. Using a basting brush, generously coat each salmon fillet with the flavorful garlic butter mixture.

        In a separate mixing bowl, combine the halved cherry tomatoes, sliced zucchini, bell pepper strips, and red onion wedges. Pour the remaining garlic butter mixture over the veggies and toss everything together thoroughly to ensure even coverage.

          Spread the seasoned vegetables on the opposite side of the sheet pan, ensuring they are arranged in a single layer for optimal roasting.

            Place the sheet pan in the preheated oven and bake for 15-20 minutes. The dish is ready when the salmon flakes easily with a fork and the vegetables become tender and show a hint of caramelization.

              Once out of the oven, allow the dish to cool for a couple of minutes. Sprinkle with freshly chopped parsley for a burst of color and fresh flavor before serving.

                - Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tip: Serve the salmon and veggies directly from the sheet pan for a rustic look or plate individually, drizzling any remaining garlic butter over the top for an extra touch of flavor.