Description
Tender, flaky salmon and roasted vegetables covered in an irresistible lemon garlic butter sauce, all prepared on one pan in just 25 minutes.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on
- 6 tablespoons unsalted butter, melted
- 3 tablespoons fresh lemon juice
- 5 garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 1 pound asparagus, trimmed
- 2 cups cherry tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 2 tablespoons olive oil
Instructions
- 1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil.
- 2. In a small bowl, combine melted butter, lemon juice, minced garlic, and chopped parsley. Mix well and set aside.
- 3. Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Place salmon on the prepared baking sheet, leaving space between each piece.
- 4. Toss asparagus and cherry tomatoes with olive oil, salt, and pepper. Arrange vegetables around the salmon in a single layer.
- 5. Generously brush the lemon garlic butter sauce over the salmon fillets and vegetables. Place lemon slices on top of each salmon fillet.
- 6. Bake for 12-15 minutes, brushing additional sauce over the salmon at the 6-minute mark, until salmon reaches an internal temperature of 145°F and flakes easily with a fork.
- 7. Remove from oven and let rest for 2-3 minutes. Drizzle any remaining sauce over the salmon and vegetables before serving.
- 8. Garnish with additional fresh parsley and lemon wedges if desired. Serve immediately.
Notes
Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8-10 minutes or in the microwave at reduced power. For best results, use fresh salmon rather than previously frozen if possible. You can substitute other quick-cooking vegetables like green beans, zucchini, or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g