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- 4 salmon fillets, skin removed if desired - 4 tablespoons unsalted butter, melted - 4 garlic cloves, finely minced - 1 lemon, zested and juiced (about 2 tablespoons juice) - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Salt and freshly ground black pepper, to taste The salmon fillets are the star of this dish. They give you a rich flavor. You can use skin-on or skinless fillets, depending on your taste. The butter adds creaminess, while garlic brings a bold taste. Lemon brightens the dish, balancing the richness of the butter and salmon. Thyme adds a nice herbal note. Salt and pepper boost all the flavors. - 1 cup cherry tomatoes, halved - 1 cup fresh asparagus, trimmed and cut into 2-inch pieces - 1 cup baby potatoes, halved (or quartered if large) I love adding cherry tomatoes for their sweetness. They burst with flavor as they cook. Fresh asparagus adds a nice crunch and color. Baby potatoes round out the dish, providing a hearty base. They soak up the garlic butter well. - Fresh parsley, finely chopped, for garnish Garnishing with parsley brightens the dish visually. It also adds a fresh taste that contrasts with the rich flavors. You can also use lemon wedges for an extra pop of brightness. Feel free to experiment with other herbs like dill or basil too! First, preheat your oven to 400°F (200°C). A hot oven cooks everything evenly. While it heats, gather your ingredients. You will need salmon fillets, butter, garlic, lemon, thyme, salt, black pepper, cherry tomatoes, asparagus, and baby potatoes. This dish is simple, but it packs a lot of flavor. In a small bowl, mix the melted butter and minced garlic. Add lemon zest and juice, thyme, salt, and pepper. Whisk until smooth. This garlic butter sauce is the heart of the dish. It adds rich flavor and moisture to both the salmon and veggies. Take a large baking sheet and arrange halved baby potatoes in a single layer. Drizzle half of the garlic butter over the potatoes. Toss them gently to coat. Spread them out on one side of the pan. This helps them cook evenly. Put the baking sheet in the oven and roast the potatoes for 15 minutes. After that, add asparagus and halved cherry tomatoes to the pan. Pour the rest of the garlic butter over the veggies. Toss them gently, then nestle the salmon fillets among the vegetables. Season the salmon with salt and pepper. Bake everything for another 12 to 15 minutes. The salmon should be opaque and flake easily. The veggies should be tender-crisp. Once done, take the pan out of the oven. Let it cool for a couple of minutes. This brief cooling helps the flavors meld. Just before serving, sprinkle fresh parsley on top. This adds a pop of color and freshness. Enjoy your delicious meal! To get the best flavor for your garlic butter salmon, use fresh garlic. Fresh garlic gives a strong taste. Mince it finely to release its oils. I also love adding lemon zest. It brightens the dish and adds a fresh note. If you can, use fresh thyme. Fresh herbs always enhance the taste. Remember to season well with salt and pepper. This simple step makes a huge difference in flavor. You will need a few key tools for this recipe. First, grab a large rimmed baking sheet. It helps keep everything in one place. A mixing bowl is essential for your garlic butter. Use a whisk to mix it well. You will also need a sharp knife for chopping. A cutting board is great for prep work too. Finally, have a spatula or tongs. These tools help you toss the veggies easily. Many cooks make the same mistakes with this dish. First, don’t overcrowd the pan. If you put too much on it, the food steams instead of roasts. Next, be careful with cooking time. Overcooking salmon makes it dry. It should flake easily but stay moist. Another mistake is not letting the dish rest after cooking. This cooling time helps flavors blend. Lastly, don’t skip the garnish. Fresh parsley adds color and flavor to your meal. {{image_4}} You can mix and match veggies based on what you like. Here are some great options: - Broccoli florets - Bell peppers, sliced - Zucchini, cut into half-moons - Green beans, trimmed - Carrots, sliced thin These veggies add color and flavor. Feel free to use what is fresh or in season. Each type of vegetable will give a new twist to your dish. If you want to make this dish lighter, consider these swaps: - Use olive oil instead of butter. - Try skinless salmon for less fat. - Replace baby potatoes with cauliflower florets. - Add leafy greens like spinach or kale to boost nutrients. These changes keep the dish tasty while making it healthier. You can still enjoy great flavors without extra calories. Want to make your salmon and veggies stand out? Here are some fun ideas: - Add a splash of soy sauce for a savory kick. - Try a sprinkle of smoked paprika for depth. - Incorporate fresh herbs like basil or dill for brightness. - Squeeze extra lemon juice just before serving for zest. These flavor additions can turn a simple meal into something special. Don't be afraid to experiment! Each twist can make the dish feel brand new. After you enjoy your meal, let the leftovers cool down. Transfer them to an airtight container. Keep the salmon and veggies together or separate them if you prefer. Store your container in the fridge. Leftovers can last for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made it. Reheating is easy. Use the oven for best flavor and texture. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep them moist. Heat for about 10-15 minutes, or until warm. You can also use a microwave. Just cover your dish to avoid drying out. Heat in short bursts, checking often. If you want to save some for later, freezing works well. Cool the dish completely, then place it in a freezer-safe container. Make sure to seal it tightly. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. Yes, you can use frozen salmon. Just make sure to thaw it first. You can thaw it overnight in the fridge or place it in cold water for about an hour. Once thawed, follow the same steps for cooking. Using frozen salmon may take a few extra minutes to cook. This dish goes well with many sides. Here are a few tasty options: - Quinoa or rice for a filling base - A fresh green salad for crunch - Garlic bread for a buttery touch - Steamed rice for a lighter side These sides will balance the flavors of the salmon and veggies. The best way to check salmon is by looking for color and texture. Cooked salmon should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is safe for eating. If you’re unsure, use a meat thermometer for accuracy. Yes, you can prepare some parts ahead. You can chop your veggies and make the garlic butter mixture a day before. Store them in the fridge. However, I recommend cooking the salmon and veggies just before serving. This keeps them fresh and tasty. This blog post detailed a tasty garlic butter salmon recipe. We covered main ingredients, cooking steps, and handy tips. You now know how to prep, cook, and store your dish. Remember, you can swap veggies or make it healthier. Always check for proper cooking to ensure a perfect meal. Use these ideas to create a dish that impresses. Enjoy your cooking!

Garlic Butter Salmon & Veggies Sheet Pan

Elevate your dinner with this Garlic Butter Salmon & Veggies Delight! This easy sheet pan recipe combines tender salmon fillets, vibrant cherry tomatoes, fresh asparagus, and baby potatoes all roasted to perfection in a luscious garlic butter sauce. In just 30 minutes, you can create a mouthwatering meal that's healthy and full of flavor. Click through for the full recipe and make your next family dinner unforgettable!
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Ingredients
  

4 salmon fillets, skin removed if desired

4 tablespoons unsalted butter, melted

4 garlic cloves, finely minced

1 lemon, zested and juiced (about 2 tablespoons juice)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh asparagus, trimmed and cut into 2-inch pieces

1 cup baby potatoes, halved (or quartered if large)

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure it's hot enough to cook the salmon and vegetables evenly.

    Make the Garlic Butter Mixture: In a small mixing bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, dried thyme, salt, and pepper. Whisk until the ingredients are well incorporated, creating a fragrant garlic butter.

      Prepare the Potatoes: On a large rimmed baking sheet, arrange the halved baby potatoes in a single layer. Drizzle half of the garlic butter mixture over them. Toss gently to coat each piece evenly, then spread them out on one side of the sheet pan.

        Roast the Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for about 15 minutes. This initial roasting will begin to soften them.

          Add Vegetables: After 15 minutes, carefully remove the baking sheet from the oven. Add the trimmed asparagus and halved cherry tomatoes to the pan. Pour the remaining garlic butter mixture over the vegetables and gently toss to ensure they are well coated.

            Add Salmon: Nestle the salmon fillets among the vegetables on the sheet pan. Season each fillet with a sprinkle of salt and pepper, and drizzle any leftover garlic butter from the bowl over the top of the fillets for extra flavor.

              Bake Everything Together: Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender-crisp.

                Cool and Garnish: Once cooked, remove the baking sheet from the oven and allow it to cool for a couple of minutes. This brief cooling period helps the flavors settle.

                  Serve: Just before serving, sprinkle the dish with finely chopped fresh parsley for a vibrant touch and added freshness.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic presentation, or plate the salmon and vegetables individually, garnished with additional parsley and lemon wedges for a pop of color. Enjoy!