...
Go Back
Golden sheet pan lemon garlic salmon fresh from the oven, ready to serve.

Sheet Pan Lemon Garlic Salmon

A foolproof method for perfectly cooked, moist, and incredibly flavorful salmon, all made on a single sheet pan alongside your favorite vegetables. The secret lemon-garlic-herb compound butter ensures every bite is juicy and infused with vibrant flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 6-ounce salmon fillets
  • 1 pound baby yellow potatoes
  • ½ pound green beans
  • ¼ cup lemon juice
  • ¼ cup grated Parmesan cheese
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 tablespoon chopped parsley plus more for garnishing
  • Salt and pepper to taste
For the Lemon-Garlic Herb Compound Butter
  • 4 tablespoons softened unsalted butter
  • 1 teaspoon fresh lemon zest
  • 1 minced garlic clove
  • 1 tablespoon finely chopped fresh parsley

Equipment

  • rimmed baking sheet
  • Parchment paper
  • Small bowl
  • Pot
  • meat thermometer

Method
 

Make and Apply the Compound Butter
  1. In a small bowl, combine 4 tablespoons of softened unsalted butter with 1 teaspoon of fresh lemon zest, 1 minced garlic clove, and 1 tablespoon of finely chopped fresh parsley. Mix these ingredients thoroughly until they are well combined and the butter is evenly flavored. The butter should be soft enough to easily spread, but not melted.
  2. Gently lift the skin of each salmon fillet without detaching it completely. Take about half a tablespoon of the compound butter per fillet and carefully spread it thinly underneath the salmon skin, directly against the salmon flesh. Replace the skin gently over the butter. This ensures the butter melts and bastes the salmon from within during baking, locking in moisture and infusing incredible flavor.
Prepare and Bake the Sheet Pan Meal
  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup and preventing sticking. Ensuring your oven is at the precise temperature from the start is key for even baking.
  2. Bring a pot of water to a boil. Add the baby yellow potatoes and boil them until they are fork tender, which usually takes about 15 minutes. This parboiling step ensures the potatoes are soft on the inside while allowing their outsides to crisp up beautifully during roasting.
  3. In a small bowl, combine the ¼ cup lemon juice, ¼ cup grated Parmesan cheese, 2 tablespoons olive oil, 2 minced garlic cloves, and 1 tablespoon chopped parsley. This vibrant mixture forms the base of your delicious lemon garlic Parmesan sauce.
  4. Arrange the salmon fillets (with compound butter applied if using), parboiled potatoes, and green beans in a single layer onto the prepared baking sheet. Pat the salmon fillets dry with a paper towel before seasoning. Season them generously with salt and pepper. Then, brush the prepared lemon garlic Parmesan sauce evenly over the salmon and all the vegetables.
  5. Bake in the preheated oven until the salmon flakes easily with a fork, which typically takes about 15 minutes. The ideal internal temperature for cooked salmon should be 145°F (63°C). Once cooked, enjoy your delicious Sheet Pan Lemon Garlic Salmon immediately.

Notes

Leftovers store well for up to 3 days in the refrigerator. The lemon-garlic-herb compound butter can be made ahead and stored for up to 5 days in the fridge or 2 months frozen. Pat salmon dry before seasoning for crispier skin and avoid overcrowding the sheet pan for best roasting. Serve with extra fresh parsley or lemon wedges.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.