A simple and flavorful sheet pan meal featuring tender salmon fillets glazed with nutty brown butter and bright lemon, roasted alongside fresh vegetables for an easy, healthy dinner.
4 salmon fillets, skin on, about 6 ounces each
4 tablespoons unsalted butter
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 pound asparagus, trimmed
1 pint cherry tomatoes
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 3 to 4 minutes. Remove from heat and stir in the lemon zest, lemon juice, and minced garlic.
Place the salmon fillets skin-side down on one side of the prepared sheet pan. Season each fillet evenly with kosher salt, black pepper, and smoked paprika.
In a medium bowl, toss the asparagus and cherry tomatoes with olive oil, a pinch of salt, and pepper. Spread the vegetables evenly on the other side of the sheet pan.
Drizzle half of the lemon brown butter mixture evenly over the salmon fillets and the remaining half over the vegetables.
Roast in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove the sheet pan from the oven. Spoon any remaining brown butter from the pan over the salmon and vegetables.
Sprinkle chopped fresh parsley over the entire dish before serving.