5 from 14 votes
Garlic Butter Sheet Pan Salmon and Veggies
This Garlic Butter Sheet Pan Salmon and Veggies recipe combines salmon filet with zucchini and summer squash, all coated in a lemony garlic butter sauce. Roasting everything on one sheet pan at a high temperature results in tender, flavorful salmon and vibrant, slightly caramelized vegetables. The parsley and lemon juice in the butter sauce add a fresh brightness that balances the richness of the butter and salmon.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
377 kcal
Cuisine:
American
Ingredients
- 4 tablespoons butter melted and divided
- 2 zucchini quartered or halved and sliced, medium
- 2 summer squash quartered or halved and sliced, medium
- 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 parsley finely chopped, fresh
- lemon optional, extra, for serving
- parsley optional, extra, for serving
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!
Cup of Yum
Notes
- Broil for 5 minutes at the end to brown salmon and veggies, watching closely to avoid burning.
- Quick-cooking vegetables like cherry tomatoes, asparagus, or thinly sliced carrots can be used instead of zucchini and summer squash.
- Choose ghee or olive oil instead of butter for a paleo or dairy-free version.
- Nutrition info excludes added salt and optional ingredients; adjust seasonings as desired.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 377
% 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.