Garlic Butter Sheet Pan Salmon and Veggies
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
4 servings
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Calories
377 kcal
-
Cuisine
American
Garlic Butter Sheet Pan Salmon and Veggies
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This sheet pan salmon and veggies is smothered in lemon garlic butter and will be your new favorite quick and easy dinner! Zucchini, summer squash, and salmon all cook in one pan for 20 minutes.
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Ingredients
- 4 tablespoons butter melted and divided
- 2 medium zucchini quartered or halved and sliced
- 2 medium summer squash quartered or halved and sliced
- 1.5 lbs salmon filet
- kosher salt to taste
- black pepper to taste
- 2 tablespoons lemon juice from about 1 whole lemon
- 1 clove garlic minced
- 2 tablespoons fresh parsley finely chopped
- extra lemon and parsley, for serving optional
Instructions
- Preheat your oven to 425 degrees F and place the oven rack towards the top of your oven.
- On a rimmed baking sheet / sheet pan, drizzle 2 tablespoons of the melted butter.
- Add the zucchini and summer squash to the pan, and toss to coat in the melted butter. Move it to the sides of the pan, so there is a space in the center.
- Place the salmon filet skin-side down in the center of the pan.
- Season the top of the salmon and the zucchini and summer squash with a generous amount of salt and pepper.
- Mix the remaining two tablespoons of butter with the minced clove of garlic, the 2 tablespoons of chopped fresh parsley, and the juice from one lemon (about 2 tablespoons).
- Pour the melted butter mixture over the salmon evenly. You can spread it around with your hands or, alternatively, use a brush to brush the butter mixture on.
- Bake at 425 degrees F for 20 minutes, or until salmon is fully cooked (you can check by flaking it apart with a fork- if it flakes easily, it's done).
- Serve garnished with extra parsley and with extra lemon slices or wedges, if desired. Make sure to get all the garlic butter yumminess from the bottom of the pan when serving!
Notes
- Optional: broil at the end to brown the salmon and veggies. Broil for the last 5 minutes of cooking. Make sure to keep a close eye on it so it doesn't burn!
- Other veggies may be substituted for the zucchini and summer squash, but they should be quick-cooking vegetables. For example, cherry tomatoes, asparagus, thinly sliced carrots, and small broccoli florets would work well. White and sweet potatoes, thick-cut carrots, butternut squash, and similar veggies will take too long to cook, and would have to be roasted for some time before adding the salmon to the pan.
- For a paleo or dairy-free version, use ghee or olive oil instead of butter.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
7g
(2%)
Protein
36g
(72%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
123mg
(41%)
Sodium
185mg
(8%)
Potassium
1357mg
(39%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
980IU
(20%)
Vitamin C
40mg
(44%)
Calcium
57mg
(6%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 123mg | 41% |
| Sodium | 185mg | 8% |
| Potassium | 1357mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 40mg | 44% |
| Calcium | 57mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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