35-Minute Sheet Pan Garlic Butter Salmon for Irresistible Weeknight Dinners

If there’s one dinner that saves me on busy weeknights, it’s this Sheet Pan Garlic Butter Salmon. Imagine tender, flaky salmon fillets drenched in a rich, garlicky butter sauce, surrounded by perfectly roasted baby potatoes and crisp asparagus—all on one pan. It’s the kind of meal that feels fancy but comes together in just 35 minutes with almost no cleanup. I’ve been making this for years, and it’s become my go-to when I want something healthy, flavorful, and fuss-free. Trust me, once you try this, it’ll become a regular in your rotation too. Let’s get cooking!

Why You’ll Love This Sheet Pan Garlic Butter Salmon

This dish is a total game-changer, and here’s why:

• One pan wonder – Everything cooks together, so you’re not juggling multiple pots and pans (hello, easy cleanup!)
• Ready in 35 minutes flat – Perfect for those “what’s for dinner?” panic moments when hunger strikes
• The garlic butter sauce – Oh my goodness, it’s so good you’ll want to drink it (but maybe don’t?)
• Balanced meal magic – Protein, veggies and carbs all roasting together in perfect harmony
• Impresses effortlessly – Looks and tastes fancy enough for company, but easy enough for a Tuesday night

I swear, this recipe will make you feel like a kitchen rockstar with minimal effort. The first time I made it, I couldn’t believe something so simple could taste so incredible!

Ingredients for Sheet Pan Garlic Butter Salmon

Here’s everything you’ll need for our star dish – simple ingredients that create magic together:

• 4 salmon fillets (6 oz each) – Look for center-cut pieces about 1-inch thick for even cooking
• 1 lb baby potatoes, halved – I use the colorful ones when I can find them!
• 1 bunch asparagus, trimmed – Just snap off the woody ends – they’ll naturally break where they should
• 4 tbsp unsalted butter, melted – The real stuff, please! It makes all the difference
• 4 cloves garlic, minced – Fresh is best here, but 1 tsp jarred works in a pinch
• 1 tbsp lemon juice – Bottled works, but fresh squeezed adds that bright zing
• 1 tsp each dried thyme and parsley – My Italian grandmother would approve!
• Salt and pepper – To taste, because seasoning is everything

See? Nothing fancy – just good, honest ingredients that make your taste buds dance. Now let’s turn them into something spectacular!

How to Make Sheet Pan Garlic Butter Salmon

Alright, let’s transform these simple ingredients into restaurant-worthy magic! Here’s my foolproof method:

First, crank your oven to 400°F (200°C). Line your sheet pan with parchment paper – trust me, this saves so much scrubbing later! Toss those halved baby potatoes with just a tablespoon of olive oil, salt, and pepper. Spread them out evenly on the pan and pop them in the oven for 15 minutes alone. They need this head start to get perfectly tender.

While they roast, make that heavenly garlic butter sauce. Melt your butter (I microwave it in 15-second bursts), then whisk in the minced garlic, lemon juice, thyme, parsley, salt, and pepper. The smell alone will make your stomach growl!

When timer beeps, pull out the pan and push the potatoes aside gently. Nestle your salmon fillets skin-side down (if they have skin), then arrange the asparagus spears in the remaining spaces. Now comes the fun part – spoon that glorious garlic butter sauce over everything, making sure to coat each salmon fillet generously.

Back in the oven it goes for 12-15 minutes. Watch closely – salmon’s done when it flakes easily with a fork but still looks juicy. And voila! Dinner’s ready with minimal effort and maximum flavor.

Tips for Perfect Sheet Pan Garlic Butter Salmon

After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks:

• Fresh is best – Splurge on fresh salmon if you can. That glistening, vibrant color and firm texture make all the difference.
• Size matters – If your fillets are thicker than 1 inch, add 2-3 extra minutes. Thinner? Check at 10 minutes to avoid overcooking.
• Don’t crowd the pan – Leave space between veggies so they roast instead of steam. Use two pans if needed.
• Butter watch – If the garlic starts browning too fast, tent foil over the salmon for the last few minutes.
• Skin tip – Cooking skin-side down keeps the salmon moist. The skin peels right off after baking if you prefer.

Remember, ovens vary – your nose is the best timer when that garlic butter aroma fills the kitchen!

Variations for Sheet Pan Garlic Butter Salmon

One of my favorite things about this recipe? How easily it adapts to whatever’s in your fridge! Here are some delicious swaps I’ve tried:

• Veggie mix-up – Swap asparagus for broccoli florets, zucchini coins, or rainbow carrots (just slice them thin so they cook evenly)
• Herb alternatives – Try dill or oregano instead of thyme when you want a different flavor profile
• Lemon lovers – Add extra lemon zest to the butter sauce or serve with lemon wedges for squeezing
• Spice it up – A pinch of red pepper flakes in the butter mixture gives a nice kick

Really, this dish is like a blank canvas – make it your own!

Serving Suggestions for Sheet Pan Garlic Butter Salmon

This dish is pretty much a complete meal on its own, but I love adding a few finishing touches to make it extra special. A sprinkle of fresh chopped parsley or dill right before serving adds a pop of color and freshness. If I’m feeling fancy, I’ll serve it with lemon wedges for an extra zing. For a heartier meal, pair it with a simple arugula salad or crusty bread to soak up that delicious garlic butter sauce. Bonus points if you pour yourself a glass of crisp white wine—it’s the perfect complement!

Storage and Reheating for Sheet Pan Garlic Butter Salmon

Leftovers? (Though I doubt there will be much!) Store any remaining salmon and veggies in an airtight container in the fridge for up to 2 days. When reheating, go low and slow – about 300°F in the oven for 10 minutes, or microwave at 50% power in 30-second bursts. The salmon will dry out if you blast it! Pro tip: drizzle a tiny bit of fresh lemon juice over the salmon before reheating to bring back that bright flavor.

Nutritional Information for Sheet Pan Garlic Butter Salmon

Here’s the scoop on what you’re getting in each delicious serving (about one salmon fillet with veggies): roughly 420 calories packed with 34g of protein to keep you full. You’re looking at 22g of healthy fats (mostly from that glorious salmon and butter), with just 25g of carbs from the potatoes and veggies. It’s got 4g of fiber too! Remember, these numbers are estimates – your exact counts might vary slightly depending on your specific ingredients. But hey, when something tastes this good and is this balanced, who’s counting?

FAQ About Sheet Pan Garlic Butter Salmon

Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely in the fridge overnight first. Pat it really dry with paper towels – that’s key to getting that nice sear and preventing a watery mess on your sheet pan.

What’s the best way to check if the salmon is done?
I use two tricks: first, peek at the thickest part – it should be opaque and flake easily with a fork. Second, I gently press the top – it should feel firm but still have a little give. Remember, it keeps cooking a bit after it comes out!

My family doesn’t like asparagus. What other veggies work?
Oh, so many options! Broccoli florets, green beans, or bell pepper strips all roast beautifully. Just remember that harder veggies like carrots might need to go in with the potatoes for that extra head start.

Can I make this with chicken instead?
You bet! Use boneless, skinless chicken breasts (pound them to even thickness first). They’ll need about 20-25 minutes total cooking time – just check that the internal temperature hits 165°F.

Is there a dairy-free substitute for the butter?
For sure! Olive oil works great, or if you want that rich flavor, try a plant-based butter. The garlic and herbs will still shine through beautifully.

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