This easy, healthy Garlic Salmon with Lemon Butter recipe is Saturday night special meets Monday night mayhem. It takes less than 10 minutes to prep, cooks on a single sheet pan, and provides you with a full serving of lean protein and veggies on your dinner plate.

Easy Sheet Pan Baked Garlic Salmon with Lemon Butter and Veggies.

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Do your weekdays ever feel like a countdown?

Some mornings, it’s as if my alarm is chirping, “Five days until Friday night!” “Four days left!” “Only three days to go!”

It’s a mentality I’m trying to shake.

Why spend nearly a week of potential living wishing it was a different day?

Since I can’t make every day Saturday, I’ve found that squeezing in simple but scrumptious meals, like this one (or other 30-minute meals) work magic on my weekday mood.

Easy 30-Minute Garlic Salmon with Lemon Butter and Veggies.

5 Star Review

“My family and I LOVE this recipe and make it all the time now. It’s the only way we eat salmon!”

— Laura —

As with all my healthy salmon recipes, I love this weeknight baked garlic salmon recipe for several reasons:

  • It requires no-fuss prep and bakes on a single sheet pan (seriously, my love for one-pot meals is real).
  • It can easily be dressed up. Add a glass of wine and you have a meal that’s fit for high heels, all for a yoga-pants level of effort.
  • It’s healthy, yet satisfying thanks to nutritious salmon paired with rich and flavorful compound butter.
Sheet Pan Garlic Salmon with Lemon Butter and Veggies.

How to Make Garlic Salmon with Lemon Butter

Similar to Air Fryer Salmon, this easy-baked salmon recipe is only 10 ingredients including salt and pepper, yet it tastes as if it could have come from a restaurant.


Ingredients

  • Salmon. Rich in omega-3 fatty acids and a great source of protein, salmon is also a great source of potassium and selenium.
  • Garlic and Butter. If there was ever an ingredient power couple that could rival PB&J, it’s garlic and butter. This dynamic duo makes the salmon perfectly moist, ultra flaky, and packed with flavor.
  • Parsley. Adds freshness and color.
  • Lemons. Pairs beautifully with salmon while adding brightness to the dish.
  • Green Beans. Tender, yet crisp, if you’ve never had oven-roasted green beans this is a great gateway recipe to this taste sensation.
  • Tomatoes. For contrasting color, added moisture, and great tomato flavor.
Garlic Salmon with Lemon Butter and Veggies.

Directions

  1. Preheat the oven to 400 degrees F and arrange salmon fillets on a large rimmed baking sheet coated with nonstick spray.
  2. Mash together softened butter, garlic, lemon zest, parsley, black pepper, then rub the compound butter onto the salmon fillets.
  3. Toss the green beans and tomatoes together with olive oil, salt, and black pepper then arrange around the salmon. Drizzle everything with lemon juice and top with additional slices of lemon.
  4. Bake until salmon reaches an internal temperature of 145 degrees F, about 16 to 20 minutes. Remove and garnish with additional parsley, salt, and pepper to taste. ENJOY!

Storage Tips

  • To Store. Place leftover salmon in an airtight storage container for up to 1 day.
  • To Reheat. This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it at room temperature over a salad the next day or flaking and scrambling it with eggs. Extra veggies can be reheated and mixed into a salad or eggs, or enjoyed on their own.

More Healthy Salmon Recipes

Quick to prep and delicious to eat, this recipe shifts the focus away from the time we don’t have by allowing us to make the most of the time we do have.

Easy Sheet Pan Baked Garlic Salmon with Lemon Butter and Veggies. Healthy, ready in 30 minutes, and everything cooks on ONE pan for easy clean up! Try it with green beans and asparagus, roasted tomatoes, or any of your favorite vegetables. {gluten free} Recipe at wellplated.com | @wellplated

Garlic Salmon with Lemon Butter

5 from 15 votes
This easy Garlic Salmon with Lemon Butter and Veggies is baked on a sheet pan and ready in 30 minutes. Healthy, quick, and delicious.

Prep: 10 mins
Cook: 17 mins
Total: 30 mins

Servings: 4 servings

Ingredients
  

  • 4 6-ounce salmon fillets, skin on
  • 4 tablespoons softened butter or canola oil butter spread
  • 4 large cloves garlic chopped (about 4 teaspoons)
  • Zest and juice of 1 large lemon divided (about 1 tablespoon zest and 1/4 cup juice)
  • 1/4 cup chopped fresh parsley divided
  • 1/2 teaspoon freshly ground black pepper divided, plus additional to taste
  • Additional lemon slices optional
  • 1 pound fresh green beans trimmed
  • 2 pints cherry tomatoes or grape tomatoes, left whole
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt plus additional to taste

Instructions
 

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray. Arrange the salmon fillets in the center of the sheet.
  • In a small bowl with a fork, combine the softened butter, garlic, lemon zest, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon black pepper. Mash to create a paste, then rub on the salmon fillets. If desired, arrange extra lemon slices on top.
  • Place the green beans and tomatoes in a large bowl. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon black pepper. Toss to coat, then arrange around the salmon. Drizzle the lemon juice over the top of the salmon and vegetables.
  • Place the sheet pan in the oven and cook until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.* Let rest 3 minutes. Sprinkle with remaining 2 tablespoons parsley, then serve, sprinkled with additional salt and/or pepper to taste.

Notes

  • The cooking time will vary based on the thickness of your salmon. Thicker (2-inch-plus) slices will need several extra minutes, while thinner slices may cook more quickly. My salmon fillets were a little more than 1 inch thick and cooked in 19 minutes.
  • To Store. Place leftover salmon in an airtight storage container for up to 1 day.
  • To Reheat. This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it at room temperature over a salad the next day or flaking and scrambling it with eggs. Extra veggies can be reheated and mixed into a salad or eggs, or enjoyed on their own.

Nutrition

Serving: 1(of 4)Calories: 457kcalCarbohydrates: 19gProtein: 39gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 124mgPotassium: 1628mgFiber: 5gSugar: 10gVitamin A: 2675IUVitamin C: 74mgCalcium: 104mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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60 Comments

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  1. Turned my salmon-hating boyfriend into a believer! Threw in basil in place of parsley (what I happened to have around) and a bit of parmesan into the butter and it was fantastic. Absolutely going to put this in the weekly rotation. So glad I found your website!5 stars

    1. Hooray! I’m glad this was a winner, Caitlin. I’m glad you found my site too—thanks for taking the time to share this review!

  2. Have you ever used roasted garlic on salmon in your recipes? I just made a bunch of it, and was thinking of using it. Super sweet corn is finally ready, and that’s what I use it for, I mix it with butter, some Romano cheese and salt. It’s the best! Idk if you remember The Frugal Gourmet, but this was his recipe. 

    1. Hi Patti! I have not, but you are welcome to experiment. I hope you enjoy the recipe if you give it a try! (That corn sounds delish too.)

  3. Just found your website and this was the first recipe I tried (always looking for more fish recipes and 1 Pan/pot meals are the best!).  I used salted butter instead of the Butter/canola mix, but otherwise stuck to the recipe.  The fish was flavorful and moist and perfectly complemented by the roasted vegetables.  This recipe is definitely a keeper.  Can’t wait to try the baked cod and vegetables!5 stars

    1. I’m so pleased that you enjoyed this recipe, Susana! Thank you for taking the time to share this kind review!

  4. I’m all about quick prep meals! This one fits the bill and was delicious! I especially appreciated the ability to adjust the servings and the recipe then gave accurate measurements for ingredients! Adding to our regular meal rotation!5 stars

  5. My family and I LOVE this recipe and make it all the time now. It’s the only way we eat salmon!5 stars

  6. After making this recipe about three times, I finally decided to comment! This recipe is now my go-to salmon recipe, and was even good when I used 3 salmon fillets instead of 4! (Even though there was quite a lot of parsley – LOL!)5 stars

    1. Hi! This makes me so happy and I am so glad you enjoyed it! Thank you for this kind review!

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