Description
This sheet pan salmon and veggies is smothered in lemon garlic butter and will be your new favorite quick and easy dinner! Zucchini, summer squash, and salmon all cook in one pan for 20 minutes.
Ingredients
Scale
- 4 tablespoons butter (melted and divided)
- 2 medium zucchini (quartered or halved and sliced)
- 2 medium summer squash (quartered or halved and sliced)
- 1.5 lbs salmon filet
- kosher salt (to taste)
- black pepper (to taste)
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Step: Preheat your oven to 425 degrees F and place the oven rack towards the top of your oven.
- Step: On a rimmed baking sheet / sheet pan, drizzle 2 tablespoons of the melted butter.
- Step: Add the zucchini and summer squash to the pan, and toss to coat in the melted butter. Move it to the sides of the pan, so there is a space in the center.
- Step: Place the salmon filet skin-side down in the center of the pan.
- Step: Season the top of the salmon and the zucchini and summer squash with a generous amount of salt and pepper.
- Step: Mix the remaining two tablespoons of butter with the minced clove of garlic, the 2 tablespoons of chopped fresh parsley, and the juice from one lemon.
- Step: Pour the melted butter mixture over the salmon evenly.
- Step: Bake at 425 degrees F for 20 minutes, or until salmon is fully cooked.
- Step: Serve garnished with extra parsley and with extra lemon slices or wedges, if desired.
Notes
Optional: broil for the last 5 minutes of cooking for extra color. Other quick-cooking vegetables like asparagus or cherry tomatoes may be substituted.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Fish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 4 g
- Sodium: 185 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 123 mg