Sheet Pan Lemon Brown Butter Salmon
A simple and flavorful sheet pan salmon recipe featuring tender salmon fillets glazed with nutty brown butter and bright lemon, roasted alongside fresh vegetables for an easy, healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
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 pound asparagus, trimmed
1 pint cherry tomatoes
2 tablespoons olive oil
1 teaspoon dried thyme
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 4-5 minutes. Remove from heat and stir in the lemon zest, lemon juice, and minced garlic. Set aside.
Place the trimmed asparagus and cherry tomatoes on the prepared sheet pan. Drizzle with olive oil, sprinkle with dried thyme, half of the kosher salt, and half of the black pepper. Toss gently to coat and spread in an even layer.
Place the salmon fillets skin-side down on the sheet pan among the vegetables. Season the salmon with the remaining kosher salt and black pepper.
Brush the lemon brown butter evenly over the salmon fillets and some over the vegetables.
Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and spoon any remaining brown butter from the pan over the salmon before serving.