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To truly appreciate Garlic Butter Salmon and Veggies, it is essential to understand the core components that give this dish its unique character. Each ingredient plays a crucial role, contributing to the overall flavor and health benefits of the meal.

Garlic Butter Salmon And Veggies

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Ingredients
  

4 (6-ounce) salmon fillets, skin-on or skinless

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color)

1 zucchini, sliced

1 teaspoon olive oil

Optional: Fresh dill for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a bowl, combine the cherry tomatoes, bell pepper, and zucchini. Drizzle with olive oil, and season with salt and pepper. Toss to coat.

      Make the Garlic Butter: In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant (don't let it brown). Stir in the lemon juice, lemon zest, parsley, and season with salt and pepper. Remove from heat.

        Arrange the Salmon and Veggies: On a large baking sheet lined with parchment paper, arrange the salmon fillets in the center. Surround them with the prepared veggies.

          Add Garlic Butter: Spoon the garlic butter mixture evenly over the salmon fillets. Drizzle any remaining butter over the veggies.

            Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the veggies are tender.

              Finish and Serve: Remove from the oven and add the remaining 2 tablespoons of butter on top of the salmon to melt quickly. Garnish with fresh dill if desired. Serve immediately and enjoy your delicious garlic butter salmon and veggies!

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4