Garlic Salmon with Butter and Lemon

Name: Garlic Salmon with Butter and Lemon
Prep time: 10 min
Cook time: 17 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skin-on salmon fillets; 4 tablespoons softened butter; 4 large cloves garlic; zest and juice of 1 large lemon; ¼ cup chopped fresh parsley; ½ teaspoon freshly ground black pepper; additional lemon slices; 1 pound fresh green beans; 2 pints cherry tomatoes; 1 tablespoon extra-virgin olive oil; ½ teaspoon kosher salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
457 kcal
Course
Main Course
Cuisine
American

Garlic Salmon with Butter and Lemon

Iris Warren

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

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Ingredients

Servings

4 (6-ounce) skin-on salmon fillets
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)
¼ cup chopped fresh parsley divided
½ 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
½ teaspoon kosher salt plus additional to taste

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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 135 to 140 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 Information

Show Details

Serving 1(of 4) Calories 457kcal (23%) Carbohydrates 19g (6%) Protein 39g (78%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 124mg (41%) Potassium 1628mg (47%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 2675IU (54%) Vitamin C 74mg (82%) Calcium 104mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 457 kcal

% Daily Value*

Serving	1(of 4)
Calories	457kcal	23%
Carbohydrates	19g	6%
Protein	39g	78%
Fat	26g	40%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	124mg	41%
Potassium	1628mg	35%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	2675IU	54%
Vitamin C	74mg	82%
Calcium	104mg	10%
Iron	4mg	22%