Garlic Butter Salmon Roasted Spring Greens (Printable)

Flaky salmon with garlic butter, served over tender roasted spring vegetables for a fresh, satisfying meal.

# List of ingredients:

→ Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - Salt and freshly ground black pepper, to taste
03 - 1 lemon, thinly sliced

→ Garlic Butter

04 - 4 tbsp unsalted butter, softened
05 - 3 garlic cloves, finely minced
06 - 1 tbsp fresh parsley, chopped
07 - 1 tsp lemon zest

→ Spring Greens

08 - 1 bunch asparagus, trimmed and cut into thirds
09 - 1½ cups sugar snap peas, trimmed
10 - 1½ cups baby spinach
11 - 1 cup shelled fresh or frozen peas
12 - 2 tbsp olive oil
13 - Salt and pepper, to taste

# Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, mix butter, garlic, parsley, and lemon zest until smooth.
03 - Arrange asparagus, snap peas, and peas evenly on one side of the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
04 - Place salmon fillets on the other side of the baking sheet. Pat dry, season with salt and pepper, and top each fillet with garlic butter and a couple of lemon slices.
05 - Roast in the oven for 12–15 minutes, until the salmon is just cooked through and the vegetables are tender.
06 - Remove from oven and immediately toss the hot vegetables with baby spinach so it wilts slightly from the residual heat.
07 - Serve each salmon fillet atop a bed of roasted greens, spooning any remaining pan juices over the top.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan so cleanup is practically nonexistent
  • The garlic butter creates its own sauce right in the pan
  • Spring greens turn sweet and tender in the oven
02 -
  • Dry salmon thoroughly with paper towels before seasoning or the butter will slide right off
  • The vegetables continue cooking after they come out of the oven, so do not wait too long to add the spinach
03 -
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before roasting
  • leftover garlic butter keeps in the fridge for a week and is incredible on grilled vegetables

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