Sheet Pan Garlic Butter Salmon
Salmon fillets roasted with garlic-herb butter and fresh lemon until flaky, with crispy-edged vegetables. A restaurant-quality dinner ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 2 fillets (5 oz each) salmon fillets, skin-on
- 3 tbsp butter
- 4 cloves garlic, minced
- 6 oz asparagus or green beans, trimmed
- 1 cup cherry tomatoes
- 1 whole lemon (juiced + zested)
- 2 tbsp fresh herbs (parsley or dill), chopped
Instructions
- 1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 2
Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 3
Arrange asparagus and tomatoes on one side of the sheet pan. Drizzle with olive oil, salt, and pepper.
- 4
Roast vegetables for 8 minutes until they start to soften.
- 5
Melt butter in a small bowl. Stir in minced garlic, lemon zest, and a pinch of salt.
- 6
Remove pan from oven. Push vegetables to the side and add salmon skin-side down.
- 7
Spoon garlic butter over each fillet. Return to oven for 12 minutes.
- 8
Salmon is done when flesh flakes easily with a fork and reaches 145°F at the thickest point.
- 9
Squeeze fresh lemon juice over the salmon and vegetables. Sprinkle with fresh herbs.
- 10
Serve directly from the pan while hot.
Tools you’ll need
- sheet pan (18×13-inch)
- parchment paper
- small bowl
- fork
- instant-read thermometer (optional)
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