This Garlic Butter Salmon is the best Sheet Pan Dinner for your week! With just under 500 calories per serving, 10 minutes prep time and only 25 minutes cooking time, it’s a sure win!
We can admit to craving some delicious dinners that are simple to make and this delicious Garlic Butter Salmon is definitely among them. Being a sheet pan dinner recipe it’s perfect for those busy weeknights when you just want to make something quick and tasty.
Garlic Butter Salmon
- Easy Prep
- 35 Minute Cook Time
- Uses Simple Ingredients
- Delicious and Healthy
Tastiness is key here, with all the enhancing flavors from the melted butter and garlic that blends perfectly with both the salmon and roasted veggies.
Ingredient Notes
- Salmon – When purchasing salmon, make sure to look for quality pieces, preferably wild caught. First, look for pieces that have a moist aspect, instead of dried out. Secondly, it’s a must to avoid any fillets that have browned spots on the centre or even around the edges of the fish. Most times, frozen fish is better than fresh since these were frozen right after they’re been caught, thus preserving their freshness. My salmon had skin on it, but skinless salmon works as well.
- Butter – Use unsalted butter so we maintain a balance with the sodium intake.
- Olive Oil – You can substitute with vegetable, sunflower, safflower or avocado oil.
- Garlic – Lots of garlic for that great garlic butter taste.
How to Make Garlic Butter Salmon
- Prep the oven: Preheat the oven to 400°F.
- Make the garlic butter sauce: In a small bowl, combine the garlic, olive oil, butter and whisk well.
- Prep the potatoes: Add the baby potatoes to a large rimmed baking sheet and toss them together with 3 tbsp of the butter mixture. Spread the potatoes evenly over the baking sheet. Transfer to the oven and bake for 15 minutes or until they start to soften but not quite fork tender.
- Prep your Salmon: Push the potatoes to one side of the baking dish, arrange the salmon fillets in the centre of the baking dish and drizzle about 2 tbsp of the butter mixture over each fillet then rub it over the salmon.
- Mix in the asparagus to roast: Add the asparagus to the other side of the pan and rub it with remaining garlic butter mixture. Transfer the baking sheet back to the oven and bake for another 10 to 15 minutes, or until the potatoes are fork tender and golden. The salmon should also be cooked through and opaque throughout.
- Final touches before serving: Make a butter sauce by whisking the 3 tbsp butter, with 1 clove garlic and parsley. Brush this sauce over the salmon and serve with lemon slices.
FAQ’s and Expert Tips
FAQ’s
It’s easiest to use a cooking thermometer for this one. Salmon is done cooking when it reaches an internal temperature of 145°F, measured in the thickest part of the salmon filets. Another way to tell if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon is opaque and flakes, it’s all done!
No, there’s definitely no need to flip your fish in the oven. Flipping the salmon would result in your fish sticking to the pan and potentially burning.
It sure is, though personally I’m not a fan. However, crispy skin can be quite good and some people swear by eating it for additional health benefits. Totally up to you!
Tips
- Feel free to add your favorite herbs, spices or veggies to this salmon to make it your own!
- Investing in a thermometer will be life changing especially for these kind of recipes.
- If you’re craving something extra with this dish, a side of pasta or some extra roasted veggies do the trick.
Leftovers
Baked salmon will last for 3 to 4 days in the fridge, if stored properly. To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap it in an aluminum foil.
Freezing
You can definitely freeze this garlic butter salmon for 4 to 6 months, stored in an airtight container. Thaw overnight in the refrigerator in its freezing container.
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Garlic Butter Salmon
Ingredients
- 6 cloves garlic minced
- 3 tbsp olive oil
- ½ cup butter unsalted, melted
- 1 lb baby potatoes washed, red or white
- 1 lb asparagus end removed (1 bunch)
- 4 salmon fillets skinless (about 6 oz each)
- salt and pepper to taste
Serving
- 3 tbsp butter melted
- 1 clove garlic minced
- 2 tbsp fresh parsley chopped, for garnish
- 1 lemon sliced for serving
Instructions
- Prep the oven: Preheat the oven to 400°F.
- Make the garlic butter sauce: In a small bowl, combine the garlic, olive oil, butter and whisk well.
- Prep the potatoes: Add the baby potatoes to a large rimmed baking sheet and toss them together with 3 tbsp of the butter mixture. Spread the potatoes evenly over the baking sheet. Transfer to the oven and bake for 15 minutes or until they start to soften but not quite fork tender.
- Prep your Salmon: Push the potatoes to one side of the baking dish, arrange the salmon fillets in the centre of the baking dish and drizzle about 2 tbsp of the butter mixture over each fillet then rub it over the salmon.
- Mix in the asparagus to roast: Add the asparagus to the other side of the pan and rub it with remaining garlic butter mixture. Transfer the baking sheet back to the oven and bake for another 10 to 15 minutes, or until the potatoes are fork tender and golden. The salmon should also be cooked through and opaque throughout.
- Final touches before serving: Make a butter sauce by whisking the 3 tbsp butter, with 1 clove garlic and parsley. Brush this sauce over the salmon and serve with lemon slices.
Recipe Notes
- Feel free to add your favorite herbs, spices or veggies to this salmon to make it your own!
- Investing in a thermometer will be life changing especially for these kind of recipes.
- If you’re craving something extra with this dish, a side of pasta or some extra roasted veggies do the trick.
- Baked salmon will last for 3 to 4 days in the fridge, if stored properly. To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap it in an aluminum foil.
- You can definitely freeze this garlic butter salmon for 4 to 6 months, stored in an airtight container. Thaw overnight in the refrigerator in its freezing container.
Very tasty! Easy to make, love the it’s all in one baking pan. I used a little bit less butter than you advised in the recipe, next time I will probably use even less.