When you need a nutritious, complete dinner that comes together effortlessly on a single sheet pan, this Garlic Butter Sheet Pan Baked Salmon with Roasted Vegetables is an absolute favorite. Featuring a large side of salmon topped with pat butter, fresh dill, minced garlic, and fresh herbs, this dish bakes alongside caramelizing whole carrots, roasted Brussels sprouts, and charred lemon slices.
Baking everything together on one sheet pan allows the savory garlic herb butter to melt across the fish and trickle into the roasting vegetables, infusing every component with rich flavor. A side of creamy herb dip completes the plate for an easy meal with minimal cleanup required.
Serve this vibrant sheet pan meal hot out of the oven for a healthy, restaurant-style weeknight dinner!
Why You’ll Love This Recipe
- One-Pan Cleanup: Cooking the salmon and all side vegetables on a single rimmed sheet pan keeps cleanup fast and hassle-free.
- Balanced & Nutritious: Combines high-quality protein, omega-3 fatty acids, and nutrient-dense roasted vegetables.
- Rich Herb Butter Glaze: Pat butter melting over warm salmon seals in moisture while infusing every bite with fresh garlic and dill.
- Customizable Vegetables: Pairs wonderfully with a variety of seasonal vegetables like carrots, Brussels sprouts, or asparagus.
Ingredient Notes
- Salmon Fillet: A large center-cut salmon side or individual skin-on salmon fillets.
- Butter: Unsalted butter pats placed directly on top of the warm fish to melt into the meat.
- Fresh Vegetables: Whole baby carrots, trimmed and halved Brussels sprouts, and sliced fresh lemons.
- Herbs & Aromatics: Fresh dill, chopped fresh parsley, minced garlic, salt, and black pepper.
- Dipping Sauce: Creamy herb sauce or dill tartar sauce served on the side.
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Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for quick cleanup.
- Prep and Roast the Vegetables: Toss 1 lb trimmed Brussels sprouts and 1 lb peeled carrots in 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them on the sides of the baking sheet along with lemon slices. Roast for 10 minutes prior to adding the salmon if your vegetables are thick.
- Prep the Salmon: Place the salmon fillet in the center of the sheet pan between the roasted vegetables. Season generously with garlic powder, salt, black pepper, minced garlic, and fresh chopped dill.
- Add Butter Pats: Top the salmon with several thick slices of unsalted butter and extra fresh dill fronds.
- Bake Until Flaky: Return the sheet pan to the preheated oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The vegetables should be tender and lightly browned at the edges.
- Serve with Dipping Sauce: Transfer the baked salmon and roasted vegetables to serving plates. Squeeze roasted lemon juice over the fish and serve warm with a side of creamy herb dip!Tip: Adding butter pats directly on top of the salmon right before baking keeps the meat exceptionally moist and flavorful.
Nutrition Snapshot
- Calories: ~460 kcal
- Protein: 38g
- Carbohydrates: 12g
- Fat: 29g
(Note: These values are approximate estimates based on standard ingredient calculations per serving.)
Storage & Reheating
Store leftover sheet pan salmon and vegetables in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven at 300°F (150°C) for 8 to 10 minutes until warm, or heat in a skillet over low heat.
Budget Note
Preparing this wholesome sheet pan salmon and roasted vegetable dinner costs around $6.00 to $8.00 per serving, making it an affordable luxury at home.
Recipe Variations
- Garlic Lemon Asparagus: Swap Brussels sprouts for fresh asparagus spears during spring.
- Honey Mustard Glaze: Brush the salmon with a mixture of honey and Dijon mustard before adding butter.
- Cajun Spice Roast: Sprinkle Cajun seasoning over both the vegetables and salmon for a zesty, warm kick.
Frequently Asked Questions
Can I use frozen salmon for this recipe? Thaw frozen salmon completely in the refrigerator overnight and pat dry with paper towels before baking on the sheet pan.
How do I make sure the carrots cook through at the same time as the salmon? Par-roast the carrots and Brussels sprouts for 10 minutes before adding the salmon to the pan so everything finishes cooking together perfectly.
Related Recipes
- Foil Tray Baked Salmon Steaks in Garlic Butter Herb Sauce — Individual salmon steaks baked in a rich garlic butter bath.
- Pan-Seared Garlic Butter Salmon with Lemon — Skillet salmon fillets cooked in garlic butter sauce.
- Creamy Slow Cooker Tuscan Garlic Butter Shrimp Soup — Cozy seafood soup packed with garlic and cream.