This lovely dish features salmon baked on a sheet pan with simple lemon, garlic, and butter. It’s quick to make and full of bright flavors that lighten up any meal!
I appreciate how everything cooks together, making clean-up a breeze. It’s a perfect mom’s night off or a cozy weekend treat! Just serve with rice or veggies, and you’re set!
Key Ingredients & Substitutions
Salmon Fillets: Fresh salmon is ideal for this dish as it’s buttery and flaky. If you prefer, you can use trout or even skinless chicken breasts for a different flavor.
Baby Potatoes: Using baby potatoes is great for roasting. If you don’t have them, feel free to substitute with regular potatoes, cut into small cubes. Sweet potatoes are also a tasty alternative!
Butter: Unsalted butter enhances flavor without added salt. For a dairy-free option, you can use olive oil or vegan butter. It adds a nice richness to the dish.
Olive Oil: Good quality olive oil is key in this recipe. You can use canola or avocado oil if you’re out of olive oil or if you prefer a different flavor.
Garlic: Fresh minced garlic offers the best taste, but garlic powder can work in a pinch. Just use about half a teaspoon for less intensity.
How Do I Make Sure the Salmon is Cooked Perfectly?
Cooking salmon perfectly ensures it’s juicy and flaky. Here’s a simple guide:
- Set the oven to 400°F (200°C) and preheat it.
- Look for salmon that is bright in color and has a moist texture.
- Bake for 12-15 minutes. A good rule of thumb is to cook salmon for about 4-6 minutes per half inch of thickness.
- Use a fork to check if it flakes easily; this indicates it’s ready.
Avoid overcooking as it can become dry. If you’re unsure, pulling it out a minute early is better. You can always pop it back in for a moment!
Happy cooking with this easy and flavorsome salmon dish!
Easy Sheet Pan Lemon Garlic Butter Salmon
Ingredients:
- 4 salmon fillets (about 6 ounces each)
- 1 1/2 pounds small baby potatoes, halved
- 3 tablespoons unsalted butter, cut into small pats
- 3 tablespoons olive oil (divided)
- 4 cloves garlic, minced
- 1 lemon, thinly sliced, plus 1 lemon halved for roasting
- 1 teaspoon dried oregano (or fresh finely chopped)
- 1 teaspoon dried parsley (or fresh finely chopped)
- Salt and black pepper, to taste
- Optional: fresh herbs for garnish (such as parsley or dill)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and around 30 minutes to cook. So in just about 40 minutes, you’ll have a delicious, fresh meal ready to serve! Perfect for a quick weeknight dinner or a special occasion.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s nice and hot for roasting. You can also lightly grease or line a large sheet pan with foil or parchment paper for easy cleanup.
2. Prepare the Potatoes:
In a mixing bowl, toss the halved baby potatoes with 1½ tablespoons of olive oil, salt, pepper, and half of the minced garlic. Spread the potatoes around the edges of the sheet pan so they have space to roast nicely.
3. Roast the Potatoes:
Pop the potatoes into the oven and let them roast for about 15 minutes. This will start softening them and get a head start on their golden perfection.
4. Mix the Salmon Seasoning:
While the potatoes are roasting, take a small bowl and mix the remaining olive oil, minced garlic, dried oregano, parsley, salt, and black pepper together. This will make a lovely garlic herb mixture to brush over the salmon.
5. Add the Salmon to the Pan:
Carefully remove the sheet pan from the oven. Arrange the salmon fillets in the center, leaving space between them. Use a brush or spoon to spread the garlic herb mixture evenly over the salmon fillets.
6. Add Butter and Lemon:
Place small pats of butter on top of each salmon fillet. Scatter the thin lemon slices over both the salmon and the potatoes. Also, add the halved lemon cut side down on the sheet pan to roast.
7. Bake Everything Together:
Return the sheet pan to the oven and roast for an additional 12-15 minutes. You’ll know it’s done when the salmon flakes easily with a fork and the potatoes are tender and beautifully golden.
8. Serve and Enjoy:
Finally, transfer the salmon and potatoes onto plates. Garnish with fresh herbs if you like, and squeeze any roasted lemon over the salmon for a burst of bright flavor. Enjoy your wholesome, flavorful, and easy sheet pan salmon meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but it’s best to thaw it first. Simply place the salmon in the refrigerator overnight, or seal it in a plastic bag and submerge it in cold water for about 30 minutes until thawed. Make sure to pat it dry before seasoning for the best results.
Can I Substitute the Potatoes with Another Vegetable?
Absolutely! If you prefer, you can substitute baby potatoes with other veggies like asparagus, broccoli, or green beans. Just be mindful of the cooking time; some vegetables may take less time to cook, so add them halfway through the roasting process to ensure everything is perfectly tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the salmon and potatoes in the microwave or in a skillet over low heat until warmed through. This will help maintain the flavors and textures of the dish.
Can I Make This Recipe Without Butter?
Yes! If you’re looking for a healthier option or need to avoid dairy, you can easily replace the butter with olive oil or a dairy-free butter alternative. This will still give your salmon a lovely flavor while keeping it light.
