Sheet Pan Salmon with Garlic Herb Butter

If you want a simple dinner with protein and veggies, this sheet pan salmon with garlic herb butter is the way to go. You get tender salmon, crisp vegetables, and buttery herbs all cooked together in under 30 minutes.

It feels effortless but tastes like a fancy restaurant meal. Cleanup is easy, too—only one pan to wash.

I started making this recipe on busy weeknights when I wanted something filling but didn’t want to spend an hour in the kitchen. The garlic herb butter melts over the salmon and vegetables, giving everything a rich, fresh flavor.

You can swap the veggies depending on what you have. That makes it easy to keep this recipe in your regular rotation.

You’ll see how simple it is to prepare. I’ll show you which ingredients you can switch out and how to make the most of this one-pan dinner.

Why You Will Love Sheet Pan Salmon with Garlic Herb Butter

You’ll love this recipe because it makes dinner simple without losing flavor. Everything cooks together on one pan, so cleanup takes only a few minutes.

It’s the kind of meal you can pull together after work without stress. The garlic herb butter gives the salmon a rich, savory taste that pairs well with vegetables.

You don’t need fancy ingredients—just butter, garlic, fresh herbs, and lemon. These basics create a balanced flavor that feels fresh but still comforting.

It works well for a quick weeknight dinner, yet it’s nice enough to serve when guests come over. The salmon comes out tender and flaky, while the vegetables turn crisp and golden around the edges.

You also get flexibility with this dish. You can swap in different vegetables or change the herbs to match what you have on hand.

A few reasons you might keep this recipe on repeat:

• One pan means less cleanup.
• 30 minutes or less from start to finish.
• Nutritious and filling, with protein and healthy fats.
• Customizable with your favorite herbs and vegetables.

How to Make Sheet Pan Salmon with Garlic Herb Butter

You can prepare a full meal on one pan with tender salmon, crisp vegetables, and a rich garlic butter sauce. The key is choosing fresh ingredients and layering flavors with herbs, lemon, and melted butter.

Ingredients

You only need a handful of simple items to bring this dish together. The salmon fillets are the centerpiece, but the garlic herb butter is what makes them shine.

• 4 salmon fillets (about 5–6 oz each)
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp thyme or rosemary, finely chopped
• 1 tsp oregano (optional)
• 1 lemon, zested and cut into wedges
• 2 cups vegetables (zucchini, broccoli, or asparagus work well)
• 1 tbsp olive oil
• Kosher salt and black pepper to taste

The herbs and lemon add freshness. The melted butter ties everything together into a smooth garlic butter sauce.

Instruments

You won’t need much equipment, which makes cleanup simple. A sturdy sheet pan is the most important tool since it holds both the salmon and vegetables.

• 1 large sheet pan
• Parchment paper or foil for lining
• 1 small mixing bowl for garlic butter
• Measuring spoons
• A sharp knife and cutting board
• A spoon or brush for spreading butter

Having everything ready before you start helps the process go smoothly. You’ll move from prep to roasting without stopping to search for tools.

Step-by-Step Instruction

Start by heating your oven to 400°F (200°C). Line your sheet pan with parchment or foil for easier cleanup.

Toss your chosen vegetables with olive oil, kosher salt, and black pepper. Spread them in a single layer, leaving space in the center for the salmon.

In a small bowl, stir together melted butter, minced garlic, parsley, thyme, and lemon zest. Add a pinch of oregano if you like a stronger herb flavor.

Place the salmon fillets skin-side down on the pan. Season with salt and pepper, then spoon the garlic butter mixture evenly over the top.

Roast for 12–15 minutes, depending on thickness. The salmon should flake with a fork, and the vegetables should be tender with golden edges.

Squeeze fresh lemon juice over the salmon before serving. This brightens the garlic butter sauce and balances the richness of the fish.

Tips & Tricks

I’ve made this salmon many times on busy weeknights. A few small steps always make the process smoother.

Pat the salmon dry before seasoning. This helps the butter stick better and keeps the fish from steaming.

Use lemon slices as a base. Place the salmon on top of thin lemon rounds so the fish doesn’t stick to the pan.

Don’t skip the broil at the end. A quick 1–2 minutes under the broiler gives the salmon a golden top.

Soften the butter ahead of time. Mixing in garlic and herbs is much easier when the butter isn’t cold.

Check doneness with a fork. The salmon should flake easily in the thickest part.

Swap veggies when needed. If you don’t have broccolini, use asparagus, zucchini, or small broccoli florets.

Make extra garlic herb butter. I like to save a spoonful to melt over the fish right before serving.

Ingredient Substitute

Sometimes you may not have every ingredient on hand, and that’s perfectly fine. I’ve swapped a few things myself when making this dish.

For the salmon, you can use trout or Arctic char if that’s easier to find. Both have a similar texture and cook at the same time as salmon.

If you don’t have baby potatoes, try sweet potatoes, carrots, or even cauliflower. Just cut them into even pieces.

When it comes to green beans, you can easily replace them with asparagus, broccoli, or Brussels sprouts.

Instead of fresh garlic, you can use garlic powder. About ½ teaspoon of garlic powder will replace one clove.

For the herbs, thyme is classic, but rosemary, dill, or parsley also work well. I’ve used dill for a lighter, fresher taste.

If you’re out of lemon, swap in lime or even a splash of orange juice.

And for the butter, you can use olive oil if you want a lighter option. It won’t be as rich, but it still keeps the salmon moist.

What to Serve with Sheet Pan Salmon with Garlic Herb Butter

When you make this salmon, you already have a balanced plate with protein, veggies, and carbs. Sometimes you might want a little extra on the side.

I often serve it with something light and fresh to balance the richness of the garlic herb butter. A crisp salad with lemon vinaigrette works really well.

For a heartier spread, you can add simple sides that don’t take much time:

• Roasted potatoes: If you didn’t already add them to the sheet pan, make a small batch on the side.
• Green beans: Toss with olive oil, salt, and pepper, then roast or steam.
• Rice or quinoa: These grains soak up the extra butter and juices.
• Crusty bread: A slice of warm bread is great for mopping up the garlic butter.

If you like something bright, squeeze a little extra lemon over everything before serving.

You can mix and match these options depending on what you have at home. Keep it simple, and let the salmon be the star of the plate.

How to Store Sheet Pan Salmon with Garlic Herb Butter

When I make this salmon for dinner, I usually end up with a little extra. The good news is that it stores well if you handle it the right way.

You should let the salmon cool to room temperature before storing it. Placing hot food straight into the fridge can cause condensation and make the salmon soggy.

For short-term storage, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3 days.

I like to store the salmon and vegetables separately so the flavors don’t mix too much. If you want to freeze it, wrap the salmon tightly in foil or plastic wrap, then place it in a freezer-safe bag.

It will last for about 2 months this way. The vegetables don’t freeze as well, so I recommend eating those fresh.

When you’re ready to eat, reheat the salmon gently in the oven at 300°F until warmed through. Avoid the microwave if you can, since it can dry out the fish.

Quick tips for storing:

• Cool completely before storing
• Use airtight containers
• Refrigerate up to 3 days
• Freeze salmon only, up to 2 months
• Reheat in oven for best texture

Nutritional Value

When you make flaky salmon with garlic herb butter, you get a meal that feels rich. It still gives you solid nutrition.

Salmon is high in protein and healthy fats. It keeps you full but never feels heavy.

One serving usually lands around 230–250 calories. The amount depends on how much butter you use.

Most of the calories come from fat and protein. Carbohydrates stay very low here.

Here’s a quick breakdown for each serving:

• Protein: about 19g
• Fat: around 17g (with about 9g saturated)
• Carbohydrates: less than 1g
• Cholesterol: about 77mg
• Sodium: can be high if you add a lot of salt

You also get a good mix of vitamins and minerals. Salmon brings in vitamin D (over half your daily needs). It’s got B vitamins like niacin and B12. There’s also selenium and phosphorus for energy and bone strength.

The garlic herb butter adds flavor, but it raises the fat and sodium. If you want to lighten things up, use less butter or go for unsalted. You’ll keep the salmon flaky and still tasty.

Try tossing in veggies like asparagus or potatoes on the same pan. You’ll get extra fiber, vitamin C, and potassium. Honestly, it’s a one-pan meal that covers all the bases.