This one-pan garlic butter salmon with roasted veggies is a go-to weeknight hero!
Just toss baby potatoes with olive oil and roast for 15 minutes, then add your salmon fillet and green beans.
Drizzle everything with a mouthwatering mixture of melted butter, garlic, lemon juice and herbs, then bake another 15 minutes.
The flavors meld together while dirtying minimal dishes.
Stay tuned for favorite veggie swaps and foolproof reheating tricks.
Ingredients
- Salmon fillet
- Baby potatoes
- Green beans
- Olive oil
- Unsalted butter
- Garlic
- Lemon
- Dried herbs
- Salt
- Black pepper
Recommended Tools
Getting ready to make this delicious one-pan salmon dinner is easier when you have the right kitchen tools on hand. These must-have items will help you prepare, roast and serve this garlic butter salmon dish without any extra fuss or dirty dishes.
- Rimmed Baking Sheet:
The most important tool for this recipe as it keeps all ingredients together while preventing juices from spilling in your oven.
- Chef’s Knife:
Makes quick work of halving potatoes, trimming green beans and preparing the salmon fillet.
- Cutting Board:
Provides a stable surface for all your prep work and protects your countertops from fish odors.
- Small Mixing Bowl:
Perfect for combining the melted butter, garlic, lemon juice and herbs before pouring over the salmon.
- Citrus Juicer:
Helps extract every drop of fresh lemon juice without seeds falling into your garlic butter mixture.
- Silicone Basting Brush:
Useful for evenly distributing the garlic butter sauce over the salmon and vegetables for maximum flavor.
Instructions for one-pan garlic butter salmon with roasted veggies
Let’s get cooking with this super easy one-pan wonder! Here’s how to make it happen:
- Fire up your oven to 350°F (180°C) and grab your favorite baking sheet.
- Take your 1 lb of baby potatoes, cut them in half, and toss them with 1 tbsp of olive oil. Sprinkle with a pinch of salt and pepper, then spread them out on your baking sheet. Pop them in the oven for 15 minutes to get a head start.
- While the potatoes are cooking, prep your 1-1.5 lb salmon fillet and trim 12 oz of green beans.
- Now for the magic sauce! In a small bowl, mix 2 tbsp melted butter, 2 minced garlic cloves, juice from ½ a lemon, and 1 tsp of your favorite dried herbs (oregano, basil, dill, or parsley all work great!). Add ½ tsp salt and ¼ tsp pepper and stir it all together.
- After those 15 minutes, pull out the baking sheet with your partially roasted potatoes. Make room on the pan and place your salmon in the center, skin-side down. Arrange the green beans around the edges.
- Drizzle that amazing garlic butter sauce all over everything! Make sure the salmon gets a generous coating.
- Back into the oven it goes for another 15 minutes, or until your salmon flakes easily with a fork and the veggies are tender.
- Serve it up right away while it’s hot and delicious! The potatoes should be crispy, the green beans tender-crisp, and that salmon? Absolutely mouthwatering!
Quick tip: If green beans aren’t your thing, feel free to swap them for other quick-cooking veggies like asparagus or cherry tomatoes. Your dinner, your rules!
Pro Tips
For perfectly roasted potatoes that finish cooking at the same time as the salmon, cut larger baby potatoes into quarters instead of halves to ensure even cooking throughout the dish.
Substitutions & Variations
The beauty of this one-pan garlic butter salmon recipe lies in its adaptability to different ingredients and flavor profiles.
- Mediterranean Twist: Swap green beans for cherry tomatoes and asparagus, then add Kalamata olives, capers and crumbled feta cheese after cooking.
- Asian-Inspired: Replace the dried herbs with ginger, soy sauce and a touch of honey, then garnish with sesame seeds and sliced green onions.
- Spicy Cajun: Add Cajun seasoning to the garlic butter sauce, substitute potatoes with corn on the cob and bell peppers for a Southern flair.
- Lemon Dill Emphasis: Double the lemon juice and use only fresh dill instead of mixed herbs, then add capers for a bright and tangy version.
- Root Vegetable Variation: Replace green beans with carrots, parsnips and turnips for a hearty cold-weather version.
- Sheet Pan Shrimp Alternative: Substitute salmon with large shrimp and reduce the cooking time to 8-10 minutes after adding the seafood.
Leftovers & Storage Tips
While experimenting with different flavor variations keeps this dish exciting, properly storing leftovers ensures you’ll enjoy your salmon creation for days to come.
Store any remaining salmon and veggies in airtight containers in the fridge for up to 3 days.
Pro tip: Don’t microwave your leftovers! Instead, reheat in a 275°F oven for 15 minutes to keep the salmon moist and tender.
Tonight’s Easy Dinner
One-Pan Garlic Butter Salmon with Roasted Veggies
A delicious and easy one-pan meal featuring garlic butter salmon with perfectly roasted potatoes and green beans.
- 1–1.5 lbs salmon fillet, skin-on
- 1 lb baby potatoes, halved
- 12 oz green beans, trimmed
- 1 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- ½ lemon, juiced
- 1 tsp dried herbs (oregano, basil, dill, parsley)
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 350°F (180°C).
- Toss potatoes with olive oil, salt, and pepper; roast 15 minutes.
- Add salmon and green beans to pan.
- Mix garlic butter sauce (butter, garlic, lemon juice, dried herbs, salt and pepper) and pour over salmon and veggies.
- Roast 15 more minutes until salmon is cooked through and veggies are tender.
- Serve immediately.
