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Sheet Pan Lemon Garlic Butter Salmon is shown in a delicious and vibrant featured image for a recipe article.

Sheet Pan Lemon Garlic Butter Salmon

This easy sheet pan salmon recipe delivers restaurant-quality flavor with minimal cleanup. The salmon is baked with vegetables and a flavorful lemon garlic butter sauce, creating a complete and delicious meal in under 30 minutes.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound small red potatoes, quartered
  • 1 pound asparagus, trimmed
  • 2 bell peppers any color
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Large sheet pan
  • Parchment paper
  • Mixing bowl
  • Small bowl
  • Lemon zester
  • Juicer
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Spoon or brush

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, toss the potatoes, asparagus, and bell peppers with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on the prepared sheet pan.
  4. Bake the vegetables for 15 minutes.
  5. While the vegetables are baking, pat the salmon fillets dry with paper towels.
  6. In a small bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper.
  7. Remove the sheet pan from the oven.
  8. Push the vegetables to the sides to create space for the salmon.
  9. Place the salmon fillets on the sheet pan, skin-side down if using skin-on fillets.
  10. Spoon or brush the lemon garlic butter sauce evenly over the salmon.
  11. Return the sheet pan to the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  12. Garnish with extra fresh parsley and lemon wedges, if desired.
  13. Serve immediately.

Notes

For easy cleanup, use parchment paper on the sheet pan. Patting the salmon dry is crucial for a good sear. Par-baking the vegetables ensures they are cooked through. If using skin-on salmon, monitor closely to prevent sticking. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.