Easy Lemon Butter Salmon Sheet Pan Dinner
A quick and healthy sheet pan dinner featuring salmon fillets roasted with a buttery lemon garlic sauce and mixed vegetables. Perfect for busy weeknights with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
- 4 tablespoons unsalted butter, melted
- Juice and zest of 1-2 fresh lemons
- 3 cloves garlic, minced
- 2 tablespoons fresh herbs (parsley or dill), finely chopped
- 3 cups mixed vegetables (baby potatoes halved, green beans, asparagus, or cherry tomatoes)
- 1–2 tablespoons olive oil
- Salt and black pepper to taste
- Flaky sea salt for finishing (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, toss about 3 cups of mixed vegetables with 1-2 tablespoons olive oil, salt, and pepper. Spread them evenly on one side of a rimmed sheet pan. If using baby potatoes, place them cut-side down.
- Melt 4 tablespoons unsalted butter in a small saucepan or microwave-safe bowl. Stir in the juice and zest of 1-2 lemons, minced garlic, and chopped fresh herbs. Taste and adjust seasoning.
- Pat the salmon fillets dry with paper towels. Place them skin-side down on the empty side of the sheet pan, spacing them out.
- Brush the lemon butter sauce generously over each salmon fillet, coating the flesh and edges. Reserve a little sauce for drizzling after baking.
- Roast in the preheated oven for 12-15 minutes, until salmon is opaque and flakes easily with a fork, and vegetables are tender and golden.
- Remove from oven, drizzle reserved sauce over salmon and veggies, and sprinkle with flaky sea salt and extra fresh herbs if desired.
- Optional: Broil for 1-2 minutes at the end for crispier salmon skin, watching carefully to avoid burning.
- Let salmon rest a few minutes before serving to lock in juices.
Notes
For dairy-free variation, replace butter with extra virgin olive oil or vegan butter. To get crispier salmon skin, broil for 1-2 minutes at the end. Avoid overcrowding the pan to ensure proper roasting. Let salmon rest before serving to keep it moist. Vegetables should be cut uniformly for even cooking. If using root vegetables like potatoes, consider parboiling or placing them cut-side down for better browning.
Nutrition
- Serving Size: 1 salmon fillet (6 o
- Calories: 375
- Sugar: 3
- Sodium: 150
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: salmon, lemon butter salmon, sheet pan dinner, quick healthy meals, easy salmon recipe, weeknight dinner, roasted vegetables