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Easy One-Pan Lemon Garlic Butter Salmon Recipe with Roasted Veggies for Perfect Weeknight Dinner

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A quick and easy one-pan salmon recipe featuring a bright lemon garlic butter sauce and perfectly roasted veggies, ideal for busy weeknights.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless based on preference
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, thinly sliced (for roasting and garnish)
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
  • Pinch of red pepper flakes (optional)
  • 1 cup baby potatoes, halved (Yukon Gold recommended)
  • 1 cup baby carrots or sliced regular carrots
  • 1 cup green beans, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme or rosemary

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the baby potatoes, carrots, and green beans with olive oil, salt, pepper, and dried thyme. Spread evenly on a parchment-lined baking sheet.
  3. Roast the veggies for 15 minutes.
  4. While the veggies roast, mix the garlic butter sauce by combining melted butter, minced garlic, fresh lemon juice, parsley, and red pepper flakes if using in a small bowl. Whisk until well blended.
  5. After 15 minutes, remove the baking sheet from the oven. Push veggies to the sides to make space for the salmon fillets.
  6. Place the salmon skin-side down (if skin-on) in the center. Season with salt and pepper, spoon the garlic butter sauce generously over each fillet, and lay a lemon slice on top of each piece.
  7. Return the pan to the oven and roast for another 12-15 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  8. Halfway through roasting, baste the fillets with more garlic butter from the pan and toss veggies if needed for extra crisping.
  9. Remove from oven and let rest for 3 minutes before serving. Garnish with extra parsley or a squeeze of fresh lemon if desired.

Notes

Use room temperature salmon for even cooking. Avoid overcrowding the pan to ensure proper roasting and caramelization. If garlic browns too quickly, reduce oven temperature or cover loosely with foil. Butter can be swapped with ghee or coconut oil for dairy-free option. Leftovers keep well refrigerated for up to 2 days; reheat gently in a low oven to maintain moisture.

Nutrition

Keywords: salmon, lemon garlic butter, roasted veggies, one-pan meal, easy dinner, weeknight recipe, healthy, quick, gluten-free

Find it online: https://lenatable.com/easy-one-pan-lemon-garlic-butter-salmon-recipe-with-roasted-veggies-for-perfect-weeknight-dinner/