Perfectly baked salmon in the oven! Brushed with garlic butter sauce, this recipe makes amazingly tasty salmon baked on a sheet pan with broccoli florets.
Servings : 4
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
FOR THE SALMON AND VEGETABLES
4(6 ounces each)salmon fillets
4 to 6cupsbroccoli florets
4clovesgarlic,minced
FOR THE GARLIC BUTTER SAUCE
6tablespoonsunsalted butter,melted
1tablespoonlight brown sugar
½teaspoondried oregano
½teaspoondried thyme
½teaspoondried rosemary
salt and fresh ground pepper,to taste
1lemon,halved, divided
chopped fresh parsley,for garnish
Instructions
Preheat oven to 400˚F. Grease a sheet pan with cooking spray.
Arrange broccoli florets and salmon fillets on the sheet pan. Rub minced garlic over each fillet. Set aside.
In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
Pour the butter mixture over the salmon and veggies.
Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and the internal temperature is 145˚F degrees.
Remove from oven and garnish with parsley. Serve with lemon slices.
Notes
Storing Salmon Leftovers
Properly stored, cooked salmon will last 3 to 4 days in the refrigerator. Place completely cooled salmon in an airtight container; close and store in the fridge.
You can also freeze cooked salmon. Place completely cooled salmon in covered airtight containers or heavy-duty freezer bags. Keep in the freezer for up to 4 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.