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Let's gather the ingredients for your Garlic Butter Salmon & Veggies Sheet Pan. You will need: - 4 salmon fillets - 4 tablespoons unsalted butter, melted - 4 garlic cloves, minced - 1 lemon, zested and juiced - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed - 1 cup baby potatoes, halved - Fresh parsley for garnish Each item plays a key role in making this dish shine. The salmon provides a rich protein base, while the garlic and butter bring depth and flavor. The lemon adds a bright touch, and thyme gives it a nice herbaceous note. The veggies not only add color but also a variety of textures. Use fresh ingredients for the best taste. Fresh salmon will have a vibrant color and a clean smell. Look for firm cherry tomatoes and bright green asparagus. This will ensure that your meal is both tasty and healthy. Gather these ingredients, and let’s get ready to cook! To start, preheat your oven to 400°F (200°C). This step is key for even cooking. A hot oven helps the salmon and veggies cook properly. If the oven is not hot enough, the food can turn out soggy instead of crispy. In a small bowl, mix together the melted butter, minced garlic, lemon zest, lemon juice, dried thyme, salt, and pepper. Stir well until combined. This mixture should be smooth and fragrant. If it is too thick, add a little more melted butter. This flavorful blend will coat your salmon and veggies perfectly. On a large sheet pan, spread the halved baby potatoes in a single layer. Drizzle half of the garlic butter mixture over them. Toss the potatoes to coat them well, then spread them out on one side of the pan. Next, add the asparagus and cherry tomatoes. Pour the remaining garlic butter over these veggies and toss gently to coat. Finally, place the salmon fillets in between the veggies. Season the salmon with salt and pepper, and drizzle any leftover garlic butter on top. Roast the potatoes in the preheated oven for about 15 minutes. This will give them a head start in softening. After 15 minutes, add the asparagus and cherry tomatoes to the pan. Return the sheet pan to the oven and bake for another 12-15 minutes. The salmon is done when it flakes easily with a fork and the veggies are tender. Once your dish is cooked, remove it from the oven and let it cool for a few minutes. To make it pretty, garnish with freshly chopped parsley. This adds color and freshness to your meal. Serve it straight from the pan for a fun, family-style dinner. Enjoy every bite of your garlic butter salmon and veggies! To make the garlic butter shine, try a few twists. You can add fresh herbs like basil or dill. They boost flavor and freshness. If you use dried herbs, thyme is a great choice. It pairs well with garlic and lemon. Mix it into the butter for a tasty blend. You want to know when the salmon is ready. Look for a light pink color and a flaky texture. If it flakes easily with a fork, it’s done. Use a food thermometer for best results. Aim for 145°F (63°C) for safe eating. A non-stick pan helps keep the salmon from sticking, making it easy to serve. To save time on cleanup, line your sheet pan with parchment paper. This step helps prevent sticking and makes it easy to clean. You can also use a non-stick spray before adding the veggies and salmon. This way, food slides off easily. Keep your prep area tidy by using bowls for your ingredients. It makes cooking smooth and fun! {{image_2}} If you want a change from salmon, try chicken or tofu. Chicken thighs or breasts work great for this dish. Just make sure to cut them into similar sizes as the salmon fillets. For tofu, use firm or extra-firm types. This will hold up well during cooking. When you switch proteins, you need to adjust cooking times. Chicken usually takes longer. Bake it for about 20-25 minutes. Tofu cooks faster, so 10-12 minutes should be enough. Always check that your protein is cooked through before serving. You can mix and match veggies to your liking. Bell peppers, zucchini, or broccoli are all great choices. If you want a seasonal touch, use squash in the fall or green beans in the summer. Just make sure to cut them to the same size for even cooking. Different veggies may cook at varying times. Tomatoes and asparagus cook quickly, while potatoes need a bit more time. Keep an eye on them to ensure they are tender but not mushy. If you need a gluten-free option, this dish is already safe. All the ingredients are naturally gluten-free. Just check labels to ensure no hidden gluten. For a dairy-free version, swap out the butter for olive oil or a dairy-free butter. This keeps the rich flavor while making it suitable for those avoiding dairy. Your dish will still taste great and be a hit with everyone at the table. To store leftovers, let the dish cool down first. Place the salmon and veggies in an airtight container. Refrigerate them right away. Leftovers last up to three days in the fridge. Make sure to seal the container well to keep the flavors fresh. When you reheat, avoid drying out the salmon. The best method is using the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 to 12 minutes. Check the internal temperature; it should reach 145°F (63°C). If you want to freeze the dish, cool it completely first. Place portions in freezer-safe bags. Remove as much air as you can before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it in the oven using the previous method. This way, you'll enjoy a tasty meal again! Yes, you can use frozen salmon. Just remember to thaw it first. Place the salmon in the fridge overnight or submerge it in cold water for about an hour. This helps it cook evenly. If you cook it from frozen, increase the baking time by 5 to 10 minutes. Always check for doneness to ensure it’s fully cooked. Many sides pair well with this dish. Here are some ideas: - Quinoa or rice for a hearty base. - A fresh green salad for crunch. - Steamed or roasted broccoli for added veggies. - Garlic bread for a tasty touch. These sides will round out your meal nicely. To check if the salmon is done, look for a few signs: - It should be opaque and flake easily with a fork. - The internal temperature should reach 145°F (63°C). - If you see white albumin on the surface, it means it’s done but not overcooked. These checks help ensure perfect salmon every time. Yes, you can prep ingredients ahead of time. Chop the veggies and store them in the fridge. You can also mix the garlic butter and marinate the salmon earlier. Just keep everything in airtight containers. When you’re ready to cook, assemble the dish and bake. It saves time on busy days. For this recipe, you can use several types of pans: - A large sheet pan is best for even cooking. - A glass baking dish works well too. - If you have a cast iron skillet, it also performs great. Just make sure whatever pan you choose can handle high heat. This blog post covered a tasty garlic butter salmon dish with easy steps and tips. You learned about the right ingredients and how to prepare them. I also shared ways to switch proteins and veggies for variety. Remember, cooking is about enjoying the process. Try this recipe to impress your family and friends. You can store and reheat leftovers easily. Don’t be afraid to make this dish your own. Happy cooking!

Garlic Butter Salmon & Veggies Sheet Pan

Indulge in a delicious Garlic Butter Salmon and Veggies Delight that’s easy to make and packed with flavor! This simple recipe combines succulent salmon, fresh veggies, and a mouthwatering garlic butter sauce for a perfect weeknight meal. In just 30 minutes, you can have a nutritious dinner that’s sure to impress. Click through to explore the full recipe and enjoy a delightful culinary experience today!
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Ingredients
  

4 salmon fillets

4 tablespoons unsalted butter, melted

4 garlic cloves, minced

1 lemon, zested and juiced

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed

1 cup baby potatoes, halved

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the melted butter, minced garlic, lemon zest, lemon juice, dried thyme, salt, and pepper to create the garlic butter mixture.

      On a large sheet pan, arrange the baby potatoes in a single layer and drizzle with half of the garlic butter mixture. Toss to coat and spread evenly on one side of the pan.

        Roast the potatoes in the preheated oven for about 15 minutes to start softening.

          After 15 minutes, add the asparagus and cherry tomatoes to the sheet pan, pouring the remaining garlic butter over them. Gently toss the veggies to coat.

            Nestle the salmon fillets in between the veggies on the pan. Season the salmon with salt and pepper, then drizzle any remaining garlic butter over the top of the fillets.

              Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the veggies are tender.

                Once ready, remove from the oven and let it cool for a couple of minutes.

                  Garnish with freshly chopped parsley before serving.

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