Garlic Salmon with Butter and Lemon
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Prep Time
10 mins
-
Cook Time
17 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
457 kcal
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Course
Main Course
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Cuisine
American
Garlic Salmon with Butter and Lemon
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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
- 4 salmon fillets 6-ounce, skin-on
- 4 tablespoons butter or canola oil butter spread, softened
- 4 garlic chopped (about 4 teaspoons, large cloves
- lemon divided (about 1 tablespoon zest and 1/4 cup juice, zest and juice of 1 large
- ¼ cup parsley divided, chopped, fresh
- ½ teaspoon black pepper divided, plus additional to taste, freshly ground
- lemon optional, additional, slices
- 1 pound Green bean trimmed, fresh
- 2 pints cherry tomato or grape tomatoes, left whole
- 1 tablespoon extra-virgin olive oil
- ½ 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 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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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