Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This garlic butter-baked salmon is an amazing sheet pan dinner that you can easily make in under thirty minutes. The salmon is brushed with a simple garlic butter sauce an baked with broccoli florets. A very easy, quick, and versatile recipe. Missing some ingredients, that’s okay. You can always replace butter with olive oil. If desired, you can also skip the broccoli or throw in some asparagus instead. Either way, this garlic butter-baked salmon is incredibly delicious!
Ingredients
SALMON AND VEGETABLES:
4 to 6 c. broccoli florets
4 (6 oz. each) salmon fillets
GARLIC BUTTER SAUCE:
6 tbsp unsalted butter, melted
4 cloves garlic, minced
1 tbsp light brown sugar
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 lemon, halved, divided
1/2 tsp dried oregano
chopped fresh parsley, for garnish
salt and fresh ground pepper, to taste
How to make Garlic Butter Baked Salmon
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, grease a sheet pan.
Step 2: On the prepared sheet pan, arrange the broccoli florets and salmon fillets. On each fillet, rub the minced garlic and set it aside.
Step 3: Place the melted butter, brown sugar, oregano, thyme, and rosemary in a mixing bowl. Mix well until combined. Then, pour this over the salmon and veggies. Squeeze half of the lemon over everything and sprinkle with salt and pepper. Bake in the preheated oven for about 15 minutes or until the fish flakes easily using a fork and the internal temperature of the salmon reaches 145 degrees.
Step 4: Serve the garlic butter, baked salmon right away garnished with parsley and lemon slices. Enjoy!
Notes:
TO STORE COOKED SALMON:
In an airtight container, keep the completely cooled salmon and store it in the fridge for up to 3 to 4 days.
To freeze, completely cooled the cooked salmon and place it in covered airtight containers or heavy-duty freezer bags. Then, freeze for up to 4 months.
WW FREESTYLE POINTS: 8
Nutrition Facts:
Amount Per Serving: Calories 447, Calories from Fat 252, Fat 28g43%, Saturated Fat 12g60%, Cholesterol 138mg46%, Sodium 838mg35%, Potassium 1170mg33%, Carbohydrates 12g4%, Fiber 3g12%, Sugar 5g6%, Protein 37g74%, Vitamin A 1160IU23%, Vitamin C 96.4 mg117%, Calcium 85mg9%, Iron 2.5 mg14%
Ingredients
- SALMON AND VEGETABLES:
- 4 to 6 c. broccoli florets
- 4 (6 oz. each) salmon fillets
- GARLIC BUTTER SAUCE:
- 6 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp light brown sugar
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 lemon, halved, divided
- 1/2 tsp dried oregano
- chopped fresh parsley, for garnish
- salt and fresh ground pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, grease a sheet pan.
Step 2: On the prepared sheet pan, arrange the broccoli florets and salmon fillets. On each fillet, rub the minced garlic and set it aside.
Step 3: Place the melted butter, brown sugar, oregano, thyme, and rosemary in a mixing bowl. Mix well until combined. Then, pour this over the salmon and veggies. Squeeze half of the lemon over everything and sprinkle with salt and pepper. Bake in the preheated oven for about 15 minutes or until the fish flakes easily using a fork and the internal temperature of the salmon reaches 145 degrees.
Step 4: Serve the garlic butter, baked salmon right away garnished with parsley and lemon slices. Enjoy!
Notes
TO STORE COOKED SALMON: In an airtight container, keep the completely cooled salmon and store it in the fridge for up to 3 to 4 days. To freeze, completely cooled the cooked salmon and place it in covered airtight containers or heavy-duty freezer bags. Then, freeze for up to 4 months. WW FREESTYLE POINTS: 8
