I used to avoid buying and cooking fish. I know how good it is for me, and I love the taste of it, but I just could never figure out how to cook it. It seemed like every time I put it in a skillet, it ended up dry and flavorless. Or one side would be burnt and the other side would be raw. Basically, just a mess. That, and it always seemed like such a chore to deal with on a weeknight. Nothing like the freezer meals I just have to heat up.
Then, I discovered how freaking easy fish can be if you just season it and throw it in the oven. It really is so simple! And the best part is, you can put all of your vegetables on the same sheet pan and cook them at the same time so everything is ready at once and clean up is as easy as it gets. Once I tried sheet pan salmon once, I was hooked.
If you’re like me and you read about how good salmon is for you and want to try to fit it into your diet more, you have to try this recipe. It’s perfect for a Wednesday or Thursday night dinner when your too tired from the week to worry about dinner. Throw everything on a foiled lined pan (for basically nonexistent cleanup!) and set the timer for 20 minutes.
I always buy one big piece of frozen salmon and allow it to thaw in the refrigerator before I cook it. If you live in an area where the fish is fresh, than by all means, but where I am, it’s all frozen at some point, and still tastes great.
I chop my vegetables up first so they’re ready when I need them. For this recipe, I love to use broccoli, Brussels sprouts, carrots, and onions. I always have all of these on hand because I use them in so many other recipes. You could also cook small red potatoes with the fish and vegetables if you want to make it a little bit heartier, but I love just loading up on the veggies and making this a low carb dinner.
To prepare the salmon, start by melting your butter in a small bowl. I just do this in 15 second intervals in the microwave until it’s melted, then add the garlic and lemon juice and stir to combine. Lay the salmon skin side down on the foil covered sheet pan, and drizzle your melted butter mixture over it, making sure to coat the entire top of the fish. Then, top it with your seasoning.
Layer your vegetables around the fish. It’s okay to crowd the pan, the veggies will shrink down in size as they cook. Drizzle olive oil over the veggies and season with salt and pepper. Then gently toss the veggies on the pan so they are lightly coated in the olive oil.
Place the sheet pan in a 400 degree oven for 20-25 minutes until the vegetables are tender (specifically checking the carrots because those take the longest to cook).
This really is an amazing weeknight meal because of how great it tastes and how truly simple it is! Happy Friday!
Garlic Butter Salmon and Roasted Veggies
1 large piece salmon
3 tbsp butter
2 cloves garlic
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp red pepper flakes
Lemon slices, for garnish
1 broccoli crown
1 cup brussel sprouts
1 large carrots
2 tbsp olive oil
Salt and Pepper, to taste
1. Cover a large sheet pan with foil and lay the salmon skin side down in the center. In small bowl, melt butter. Add garlic and lemon juice, stir to combine. Pour butter mixture over salmon. Then season with salt, pepper, oregano, and red pepper flakes.
2. Cut broccoli, carrots, and onions into bite size pieces. Cut brussel sprouts in half. Put on baking sheet surrounding salmon, then toss with olive oil, salt, and pepper.
3. Put sheet pan in a 400 degree oven for 20-25 minutes until vegetables are tender. Serve with lemon slices.