A one-pan meal with salmon, seasonal veggies, and a tangy lemon butter sauce, perfect for weeknights.
# Needed Ingredients:
→ Fish
01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 1 cup broccoli florets
04 - 1 cup cherry tomatoes, halved
05 - 1 medium red onion, cut into wedges
→ Lemon Butter Sauce
06 - 4 tbsp unsalted butter, melted
07 - 2 tbsp olive oil
08 - 2 cloves garlic, minced
09 - Zest and juice of 1 lemon
10 - 1 tsp dried Italian herbs (oregano, basil, thyme blend)
11 - ½ tsp salt
12 - ¼ tsp black pepper
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# Preparation Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine baby potatoes, broccoli florets, halved cherry tomatoes, and red onion wedges with half of the melted butter, 1 tablespoon olive oil, half of the lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated. Spread the vegetables in a single layer on the prepared sheet pan.
03 - Place the sheet pan in the oven and roast the vegetables for 10 minutes.
04 - While the vegetables roast, pat salmon fillets dry and lightly season with salt and pepper. In a small bowl, combine the remaining melted butter, 1 tablespoon olive oil, remaining lemon zest, lemon juice, dried Italian herbs, and minced garlic.
05 - Remove the sheet pan from the oven after 10 minutes. Nestle the salmon fillets among the partially roasted vegetables. Brush the salmon generously with the lemon butter mixture, pouring any excess over the vegetables.
06 - Return the sheet pan to the oven and roast for an additional 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
07 - Sprinkle freshly chopped parsley over the salmon and vegetables. Serve with lemon wedges on the side.
