Description
This Sheet Pan Lemon Herb Salmon and Veggies recipe is a simple, healthy, and flavorful one-pan dinner ideal for busy weeknights. Tender salmon fillets are baked alongside vibrant green beans, broccoli, and carrots, all enhanced with a zesty lemon and garlic herb butter sauce. The recipe combines ease, nutrition, and deliciousness for a wholesome meal that requires minimal cleanup.
Ingredients
Scale
Salmon and Sauce
- 1 1/2 to 2 lbs salmon filet
- 6 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- Lemon slices, for garnish
- Fresh parsley, for garnish
Vegetables
- 1 lb fresh green beans, ends trimmed
- 1/2 lb broccoli florettes
- 1 lb carrots, peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400˚F (205˚C). Grease a large rimmed baking pan to prevent sticking and to ensure easy cleanup later.
- Make Lemon Herb Butter Sauce: In a small bowl, combine the melted unsalted butter, minced garlic, freshly squeezed lemon juice, Italian seasoning, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper. Stir well until all ingredients are fully blended. Set this flavorful mixture aside for basting the salmon and drizzling over the veggies.
- Prepare Vegetables: Place the trimmed green beans, broccoli florettes, and peeled carrots on the prepared baking pan. Toss them with the extra virgin olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper, making sure each piece is evenly coated. Spread the vegetables out into an even layer to promote roasting.
- Roast Vegetables: Bake the vegetables in the preheated oven for 15 minutes. This initial roasting will start softening the veggies and develop a slight caramelization to enhance their flavor.
- Add Salmon to Pan: Carefully remove the pan from the oven. Arrange the roasted vegetables to create enough space for the salmon filet. Place the salmon onto the pan and generously brush it with the prepared lemon herb butter mixture. Drizzle any remaining butter sauce over the vegetables to infuse more flavor.
- Bake Salmon and Veggies Together: Return the pan to the oven and bake for an additional 15 to 18 minutes. The salmon is done when it flakes easily with a fork but remains moist. Be cautious not to overcook, as this causes the salmon to become rubbery.
- Garnish and Serve: Remove the pan from the oven and garnish the salmon and vegetables with fresh lemon slices and chopped fresh parsley. Serve immediately for the best texture and freshness.
Notes
- For an even quicker meal, use pre-cut vegetables from the store.
- If you prefer a crispier salmon skin, place the salmon skin-side down on the pan and avoid moving it while baking.
- Check doneness by inserting a fork gently into the salmon; it should flake easily when done.
- Leftovers can be refrigerated up to 2 days but are best enjoyed fresh.
- The recipe is naturally gluten-free and can be adapted for other dietary needs by substituting butter with olive oil for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: salmon, sheet pan dinner, lemon herb salmon, roasted vegetables, healthy dinner, easy weeknight meal, gluten-free, one pan meal
