Sheet pan lemon butter salmon

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Is anyone else short in time nowadays? Does anyone else want a quick and easy to prepare one sheet pan meal for a busy weekday dinners? Then, this recipe is for you! This one sheet pan lemon butter salmon is a proper nutritious and delicious meal. It contains the vitamins and minerals from the asparagus, great source of carbohydrates and vitamins from the potatoes and, of course, lots of protein and Omega 3s from the salmon. I promise that you will have dinner served in no time and your little ones will love it.

“One sheet pan dishes are always a win”

— Panos Eats

What you will need

  • Veggies. I choose asparagus as they are finally in season and we missed them so much. Feel free to use one or two in-season veggies that you like. Peppers, carrots, zucchini, yellow squash would work well on this one.
  • Potatoes. Well, I know that potatoes are classified as vegetables. However, I count them on our carbohydrates intake as they are very starchy. I used Yukon gold potatoes on this recipe as I feel like they are the best for baking. Those potatoes have a creamy, almost buttery flavor and they melt in your mouth. Also, feel free to keep the skin on as lots of the nutrients are on the skin. Panos doesn’t like the skin so this is the reason that I peeled them.
  • Salmon. I always use wild caught salmon fillets. We are lucky enough to leave in the pacific northwest where we have access to fresh wild caught salmon. Of course, you can use frozen fillets, just make sure that you properly defrost and pat them dry with a paper towel.
  • Butter. I really on good quality organic grass-fed butter to give a lot of flavor on this dish. In the past, I had substituted with extra virgin olive oil and it was still delicious. But I feel that butter or a good quality ghee works the best.
  • Lots of extra flavor. I kept it simple with lemon, garlic, oregano, salt and pepper. You can add other spices, like paprika or thyme but I think that the beauty of this dish is its simplicity.

How I served it


Panos wanted to eat on his panda eco-friendly bamboo plate and this is where I served his dinner. Along with the salmon, asparagus and potato, I served some extra veggies to make his plate more colorful. Of course, I used it my cute vegetable cutter to cut the cucumbers into flowers to make his plate more playful.

“Kids eat with their eyes first. If you serve a colorful and playful plate, you have higher chances to eat their food”

Sheet pan lemon butter salmon

Recipe by Panos EatsCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes

Ingredients

  • 4 wild salmon fillets

  • 1 pound (0.45 kilograms) Yukon Gold potatoes

  • 1 batch asparagus

  • 4 tbsp grass-fed butter or ghee, melted

  • 1 lemon, zest and juice

  • 1 tsp dried oregano

  • 1 glove of garlic, minced

  • mint for garnish

  • salt and pepper to taste

Directions

  • Preheat your oven at 400F (204.44 degrees Celsius)
  • Wash and peel your potatoes and cut in bite size pieces
  • Cut the asparagus to get rid of the woody ends (about 1.5-2 inches (5.08 centimetres) from the end)
  • Place all vegetables in a sheet pan
  • Add garlic, oregano, lemon zest, salt and pepper into the melted butter.
  • Add 2/3 of the butter mixture in the vegetables and toss well to ensure that all vegetables are covered with butter
  • Cook for 25-30 minutes
  • Take out the sheet pan, toss the vegetables, make space for the salmon fillets and add the remaining of the butter mixture on top
  • Put the sheet pan in the oven for 12-15 minutes. Do not over cook it 🙂
  • Before you serve, Garnish with some extra lemon zest and chopped mint

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2 Comments

  1. I tried the recipe today and it was the most delicious salmon we have ever tried!!!

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