Sheet Pan Lemon Brown Butter Salmon
A simple and flavorful sheet pan salmon recipe featuring tender salmon fillets roasted in nutty brown butter with fresh lemon juice and herbs. Perfect for an easy weeknight dinner with minimal cleanup.
- 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
1 teaspoon garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh parsley, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup cherry tomatoes
1 cup asparagus spears, trimmed
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. Remove from heat and stir in the lemon zest, lemon juice, and minced garlic. Set aside.
Place the salmon fillets skin-side down on the prepared sheet pan. Drizzle the olive oil evenly over the salmon and season with kosher salt and black pepper.
Arrange the cherry tomatoes and asparagus spears around the salmon on the sheet pan.
Pour the lemon brown butter evenly over the salmon fillets and vegetables.
Sprinkle fresh thyme leaves and chopped parsley over the entire sheet pan.
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 let rest for 2 minutes before serving.