Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Whenever I want an amazing fish dish, this garlic butter-baked salmon is my go-to. Perfectly baked salmon coated with garlic butter sauce. It’s a filling and delicious dish with broccoli florets excellent for an easy and quick weeknight meal!
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 rosemary
1/2 tsp dried thyme
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. Pour this over the salmon and veggies.
Step 4: Squeeze half of the lemon juice over everything and season with salt and pepper.
Step 5: Bake the salmon and veggies in the preheated oven for about 15 minutes or until the fish flakes easily using a fork and the internal temperature reaches 145 degrees F.
Step 6: Take the sheet pan out of the oven and serve the garlic bitter baked salmon right away garnished with some parsley and lemon slices. Enjoy!
Notes:
TO STORE COOKED SALMON:
In an airtight container, place the cooked salmon and keep it in the fridge for up to 3 to 4 days.
Or freeze the cooked salmon for up to 4 months. Make sure to completely cool the salmon before placing them in covered airtight containers or heavy-duty freezer bags.
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 rosemary
- 1/2 tsp dried thyme
- 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. Pour this over the salmon and veggies.
Step 4: Squeeze half of the lemon juice over everything and season with salt and pepper.
Step 5: Bake the salmon and veggies in the preheated oven for about 15 minutes or until the fish flakes easily using a fork and the internal temperature reaches 145 degrees F.
Step 6: Take the sheet pan out of the oven and serve the garlic bitter baked salmon right away garnished with some parsley and lemon slices. Enjoy!
Notes
TO STORE COOKED SALMON: In an airtight container, place the cooked salmon and keep it in the fridge for up to 3 to 4 days. Or freeze the cooked salmon for up to 4 months. Make sure to completely cool the salmon before placing them in covered airtight containers or heavy-duty freezer bags. WW FREESTYLE POINTS: 8
