Ingredients
Scale
- 4 salmon fillets (6 ounces each), skin on for crispiness
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced (or more if you love garlic like we do!)
- 1 lemon, zested and juiced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes
- 1 cup green beans or asparagus, trimmed
- 2 tablespoons olive oil
- Optional: pinch of red pepper flakes for a gentle kick
Substitution tips: If you don’t have fresh herbs, dried Italian seasoning works well. You can swap baby potatoes for fingerlings or sweet potatoes for a sweeter note. And if you prefer, cod or halibut can replace salmon, though cooking times might vary slightly.
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a small bowl, whisk together the melted butter, minced garlic, lemon juice and zest, thyme, rosemary, salt, pepper, and red pepper flakes if using. This fragrant butter mixture is where all the magic happens—think of it as liquid sunshine for your salmon.
- Place the halved baby potatoes on one side of the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15 minutes to start softening them up.
- After 15 minutes, remove the sheet pan from the oven and gently push the potatoes to one side. Add the green beans or asparagus and cherry tomatoes next to the potatoes, drizzle a little olive oil over them, and season lightly.
- Place the salmon fillets skin-side down on the opposite side of the pan. Brush each fillet generously with the lemon garlic butter mixture, letting some of the garlic bits settle on top for extra flavor.
- Return the sheet pan to the oven and roast for another 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized. Cooking times can vary slightly depending on thickness, so keep an eye on that beautiful salmon.
- Once out of the oven, spoon a little more of the lemon garlic butter over the salmon for that extra glossy finish and fresh burst of flavor.
- Let the dish rest for a couple of minutes, then serve warm, garnished with a sprig of fresh thyme or a lemon wedge if you like. This final touch always brings me back to those family dinners where presentation was as important as taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
