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To make Garlic Butter Salmon and Veggies, you will need: - 4 salmon fillets - 1 pound baby potatoes, halved - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1/4 cup unsalted butter, melted - 4 cloves garlic, minced - 1 tablespoon lemon juice - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) If you need to swap ingredients, consider these options: - Salmon fillets: You can use chicken breasts or tofu for a different protein. - Baby potatoes: Regular potatoes or sweet potatoes work fine. - Broccoli: Try green beans or asparagus for a new taste. - Cherry tomatoes: Use diced bell peppers for a colorful twist. - Unsalted butter: Olive oil can replace butter for a lighter option. - Garlic: Garlic powder is a good substitute in a pinch. - Lemon juice: Lime juice adds a nice zing if you prefer. Garnishes can elevate your dish. Here are some to consider: - Fresh lemon wedges for a citrus boost - Extra chopped parsley for color - A sprinkle of red pepper flakes for heat - Grated Parmesan cheese for a savory touch Using these ingredients and substitutions, you can create a delicious Garlic Butter Salmon and Veggies sheet pan meal that fits your tastes. First, set your oven to 400°F (200°C). This heat helps cook the salmon and veggies just right. While the oven warms up, grab a large sheet pan and line it with parchment paper. This makes cleanup simple and keeps everything from sticking. Next, we need to make the garlic butter sauce. In a small bowl, combine these items: - 1/4 cup unsalted butter, melted - 4 cloves garlic, minced - 1 tablespoon lemon juice - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste Mix these well. The sauce adds great flavor to the salmon and veggies. Now, it's time to layer everything on the pan. Start with the halved baby potatoes. Place them on one side of the sheet pan. Drizzle half of your garlic butter sauce over them. Toss the potatoes so they get coated evenly. Roast the potatoes in the oven for about 20 minutes. This softens them and gives a nice start. After 20 minutes, add the broccoli florets and halved cherry tomatoes to the pan. Drizzle the rest of the garlic butter sauce over all the veggies. Finally, place the salmon fillets in the center of the pan. Season them with salt and pepper. Return the sheet pan to the oven. Bake for another 12-15 minutes. The salmon should be opaque and flake easily with a fork. The veggies should be tender and bright. Once done, take it out, and sprinkle fresh parsley on top for a nice touch. To make great salmon, start with fresh fillets. Look for bright color and firm texture. The salmon should smell like the ocean, not fishy. Season the fillets with salt and pepper. This adds flavor and helps create a nice crust. Bake the salmon until it turns opaque and flakes easily with a fork. This usually takes about 12 to 15 minutes at 400°F. Fresh veggies make this dish pop. Choose bright broccoli florets. They should be firm and not wilted. For cherry tomatoes, pick plump ones with smooth skin. Baby potatoes should be small and unblemished. The key is to look for vibrant colors. Fresh veggies not only taste better but also add nutrition. The cooking time can vary based on your oven. If your oven runs hot, check the salmon and veggies a few minutes early. If you prefer crispier veggies, give them a little more time. Always use a meat thermometer for the salmon. It should reach 145°F for safe eating. Adjust cooking times based on your oven and personal preference. {{image_2}} You can swap salmon for chicken or tofu. Chicken thighs work best for baking. They stay juicy and cook well. Tofu is a great plant-based option. Use firm tofu for the best texture. Simply press and cube the tofu, then coat it with the garlic butter sauce. This option is healthy and delicious. Feel free to mix up the veggies. Try carrots, bell peppers, or zucchini. These veggies roast nicely and add color. You can also use asparagus or green beans. Just remember to cut them into similar sizes. This helps them cook evenly with the other ingredients. You can add more flavor with herbs and spices. Fresh dill or thyme pairs well with salmon. For a spicy kick, add red pepper flakes. You can also try cumin or coriander for a warm taste. These changes let you customize the dish to your liking. To keep your Garlic Butter Salmon and Veggies fresh, store leftovers in an airtight container. Make sure to let the dish cool to room temperature first. Seal the container tightly. This way, you can enjoy your meal for up to three days. When you’re ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes, or until everything is warm. You can also use a microwave; just heat in short bursts to avoid overcooking. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, wrap each portion tightly in plastic wrap, followed by aluminum foil. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or run it under cold water. This helps it cook evenly. Thawed salmon will absorb the garlic butter sauce better. This means more flavor for your dish! You can serve garlic butter salmon and veggies with many sides. Some great options include: - Rice or quinoa for a filling base - A simple green salad for freshness - Garlic bread for a nice crunch - Lemon wedges to add zest These sides enhance the meal and round out the flavors. You can tell when salmon is done by checking its color. Perfectly cooked salmon turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Use a meat thermometer for the best results. If you don’t have one, look for a pinkish color in the middle. If it’s still translucent, it needs more time. In this post, we covered how to make Garlic Butter Salmon with veggies. You learned about the ingredients, optional garnishes, and substitutions. I shared step-by-step instructions for prepping, mixing, and roasting. Tips for perfect salmon and choosing fresh veggies were included, along with variations for proteins and flavors. We also discussed storage and answered common questions. Remember, this dish is versatile and easy. You can adapt it to fit your taste. Enjoy making it your own!

Garlic Butter Salmon and Veggies Sheet Pan

Make dinner a breeze with this Garlic Butter Salmon and Veggies Sheet Pan recipe! In just 35 minutes, you can whip up a delicious meal featuring tender salmon fillets, roasted baby potatoes, broccoli, and cherry tomatoes, all drizzled with a mouthwatering garlic butter sauce. Perfect for busy weeknights or easy entertaining. Click through for the full recipe and enjoy a flavorful, healthy feast! #GarlicButterSalmon #SheetPanMeals #HealthyCooking #QuickRecipes
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Ingredients
  

4 salmon fillets

1 pound baby potatoes, halved

2 cups broccoli florets

1 cup cherry tomatoes, halved

1/4 cup unsalted butter, melted

4 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, mix the melted butter, minced garlic, lemon juice, oregano, paprika, salt, and pepper to create the garlic butter sauce.

      Place the halved baby potatoes on one side of the sheet pan. Drizzle half of the garlic butter sauce over the potatoes and toss to coat evenly.

        Roast the potatoes in the preheated oven for about 20 minutes or until they start to soften.

          After 20 minutes, add the broccoli florets and cherry tomatoes to the sheet pan alongside the potatoes. Drizzle the remaining garlic butter sauce over all the veggies.

            Finally, place the salmon fillets in the center of the pan and season them with salt and pepper.

              Return the sheet pan to the oven and continue to bake for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender.

                Once done, remove from the oven and sprinkle with fresh parsley for garnish before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the salmon and veggies separately for a more refined presentation. Squeeze extra lemon juice on top for freshness before serving.