Baked Garlic Salmon With Veggies – Easy, Flavorful, Weeknight-Friendly

If you want a dinner that tastes special but takes minimal effort, this Baked Garlic Salmon with Veggies should be on repeat. It’s bright, savory, and full of juicy, flaky salmon with crisp-tender vegetables. Everything roasts on one sheet pan, so cleanup is a breeze.

The garlic butter and lemon bring restaurant-worthy flavor without extra steps. Whether you’re cooking for your family or just for yourself, this is the kind of meal that makes weeknights feel easy.

Baked Garlic Salmon With Veggies - Easy, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Salmon fillets: 4 portions (about 5–6 ounces each), skin-on or skinless
• Broccoli florets: 3 cups, bite-size
• Carrots: 2 medium, sliced into thin rounds
• Red bell pepper: 1 large, sliced into strips
• Red onion: 1 small, cut into wedges
• Cherry tomatoes: 1 cup (optional, added near the end)
• Garlic: 4 cloves, finely minced
• Unsalted butter: 3 tablespoons, melted (or use olive oil to keep it dairy-free)
• Olive oil: 2 tablespoons
• Lemon: 1 large, zested and juiced, plus extra wedges for serving
• Fresh parsley or dill: 2 tablespoons, chopped
• Salt: 1 to 1½ teaspoons, divided
• Black pepper: ½ teaspoon
• Smoked paprika: ½ teaspoon (optional, for warmth and color)
• Crushed red pepper flakes: Pinch (optional, for heat)

Instructions

 

• Preheat and prep: Heat your oven to 400°F (200°C). Line a large sheet pan with parchment for easier cleanup.
• Toss the veggies: In a large bowl, combine broccoli, carrots, red bell pepper, and red onion. Drizzle with 2 tablespoons olive oil, and add ½ to ¾ teaspoon salt, black pepper to taste, and smoked paprika if using. Toss to coat and spread evenly on the sheet pan.
• Start the roast: Roast the vegetables for 10 minutes to give them a head start. This helps everything finish at the same time.
• Make the garlic butter: In a small bowl, mix melted butter, minced garlic, lemon zest, and 1 tablespoon lemon juice. Add a pinch of red pepper flakes if you like a little kick.
• Season the salmon: Pat the salmon dry with paper towels. Season both sides with the remaining salt and a few cracks of black pepper.
• Add salmon to the pan: Pull the sheet pan from the oven. Push the veggies to create four open spaces. Nestle the salmon fillets into those gaps, skin-side down if using skin-on pieces.
• Brush and finish roasting: Spoon the garlic butter over the salmon. If using cherry tomatoes, scatter them around now. Return the pan to the oven and roast for 10–12 minutes, depending on thickness.
• Check doneness: The salmon should flake easily with a fork and be just opaque in the center. Internal temperature should read 125–130°F for medium and 140°F for well done, depending on preference.
• Hit it with brightness: Squeeze the remaining lemon juice over the salmon and veggies. Sprinkle with chopped parsley or dill.
• Serve: Plate the salmon with a generous scoop of roasted vegetables. Add lemon wedges on the side. A drizzle of the pan juices makes it extra delicious.

What Makes This Special

This recipe balances comfort and freshness in the best way. The salmon bakes gently over a bed of colorful vegetables, soaking up the garlicky, buttery juices.

The lemon adds a clean finish, while herbs keep things fragrant. It’s simple enough for a Tuesday, but nice enough for guests. Best of all, it’s flexible—swap in the veggies you have and adjust the seasoning to your taste.

What You’ll Need

• Salmon fillets: 4 portions (about 5–6 ounces each), skin-on or skinless
• Broccoli florets: 3 cups, bite-size
• Carrots: 2 medium, sliced into thin rounds
• Red bell pepper: 1 large, sliced into strips
• Red onion: 1 small, cut into wedges
• Cherry tomatoes: 1 cup (optional, added near the end)
• Garlic: 4 cloves, finely minced
• Unsalted butter: 3 tablespoons, melted (or use olive oil to keep it dairy-free)
• Olive oil: 2 tablespoons
• Lemon: 1 large, zested and juiced, plus extra wedges for serving
• Fresh parsley or dill: 2 tablespoons, chopped
• Salt: 1 to 1½ teaspoons, divided
• Black pepper: ½ teaspoon
• Smoked paprika: ½ teaspoon (optional, for warmth and color)
• Crushed red pepper flakes: Pinch (optional, for heat)

Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C).

   Line a large sheet pan with parchment for easier cleanup.

2. Toss the veggies: In a large bowl, combine broccoli, carrots, red bell pepper, and red onion. Drizzle with 2 tablespoons olive oil, and add ½ to ¾ teaspoon salt, black pepper to taste, and smoked paprika if using. Toss to coat and spread evenly on the sheet pan.
3. Start the roast: Roast the vegetables for 10 minutes to give them a head start.

   This helps everything finish at the same time.

4. Make the garlic butter: In a small bowl, mix melted butter, minced garlic, lemon zest, and 1 tablespoon lemon juice. Add a pinch of red pepper flakes if you like a little kick.
5. Season the salmon: Pat the salmon dry with paper towels. Season both sides with the remaining salt and a few cracks of black pepper.
6. Add salmon to the pan: Pull the sheet pan from the oven.

   Push the veggies to create four open spaces. Nestle the salmon fillets into those gaps, skin-side down if using skin-on pieces.

7. Brush and finish roasting: Spoon the garlic butter over the salmon. If using cherry tomatoes, scatter them around now.

   Return the pan to the oven and roast for 10–12 minutes, depending on thickness.

8. Check doneness: The salmon should flake easily with a fork and be just opaque in the center. Internal temperature should read 125–130°F for medium and 140°F for well done, depending on preference.
9. Hit it with brightness: Squeeze the remaining lemon juice over the salmon and veggies. Sprinkle with chopped parsley or dill.
10. Serve: Plate the salmon with a generous scoop of roasted vegetables.

    Add lemon wedges on the side. A drizzle of the pan juices makes it extra delicious.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep salmon and veggies together or separate—whatever you prefer.
• Reheat gently: Warm in a 275°F (135°C) oven for 10–12 minutes or in a covered skillet over low heat.

  Avoid the microwave if possible to prevent drying out.

• Freeze: Salmon freezes well for up to 2 months, though the veggies may soften. Wrap tightly and thaw overnight in the fridge before reheating.
• Meal prep tip: Portion into individual containers with a wedge of lemon. Add fresh herbs after reheating to keep flavors bright.

Benefits of This Recipe

• Nutrient-dense: Salmon provides protein and omega-3s, while the veggies pack fiber, vitamins, and color.
• One-pan ease: Fewer dishes, less hassle, and everything cooks at the same time.
• Flexible ingredients: Swap vegetables based on season or what’s in your fridge.
• Balanced flavors: Garlic butter and lemon elevate simple ingredients without overpowering them.
• Weeknight-friendly: From start to finish, you’re looking at around 30–35 minutes.

Pitfalls to Watch Out For

• Overcooking the salmon: It dries out fast.

  Start checking at the 9–10 minute mark, especially for thin fillets.

• Skipping the veggie head start: If you add salmon and veggies at the same time, the fish may finish before the vegetables are tender.
• Overcrowding the pan: Give everything space so the veggies roast instead of steam.
• Not drying the salmon: Patting it dry helps the surface caramelize slightly and prevents watery juices.
• Too much lemon too soon: Adding lots of lemon at the start can dull flavors. Finish with lemon for the best brightness.

Variations You Can Try

• Herb swap: Use dill and chives for a Scandinavian vibe or basil and thyme for a Mediterranean feel.
• Maple Dijon: Mix 1 tablespoon Dijon mustard and 1 tablespoon maple syrup with the garlic and butter for a sweet-savory glaze.
• Spice it up: Add 1 teaspoon Cajun seasoning or harissa to the garlic butter for more heat and depth.
• Citrus twist: Use orange zest and juice instead of lemon for a rounder, sweeter finish.
• Veggie swap: Try green beans, asparagus, zucchini, or cauliflower. Adjust timing—thin veggies may only need 8–10 minutes total.
• Dairy-free: Replace butter with extra-virgin olive oil or ghee if you want a lactose-free option.
• Foil packets: Wrap individual portions in foil with veggies and garlic butter.

  Bake 15–18 minutes for a steamy, tender result.

FAQ

Can I use frozen salmon?

Yes. Thaw it in the refrigerator overnight or under cold running water in its packaging until fully defrosted. Pat very dry before seasoning to avoid excess moisture on the pan.

What if I don’t like broccoli or carrots?

Use vegetables that roast well at similar temperatures, such as asparagus, green beans, zucchini, or cauliflower.

Keep pieces similar in size so they cook evenly, and adjust timing for thinner vegetables.

How do I know when salmon is done?

It should flake easily with a fork and be slightly translucent in the center. For more accuracy, use an instant-read thermometer. Aim for 125–130°F for a moist, medium finish.

Can I make this without butter?

Absolutely.

Olive oil works great and keeps the dish dairy-free. You’ll still get a rich, garlicky flavor with a clean lemon finish.

What should I serve with it?

It’s a complete meal on its own, but rice, quinoa, or roasted potatoes make nice add-ons. A simple green salad or crusty bread also pairs well with the garlicky pan juices.

Is this good for meal prep?

Yes.

Pack portions into containers, add a lemon wedge, and refrigerate up to 3 days. Reheat gently and finish with fresh herbs to brighten the flavors.

Can I cook the salmon separately?

You can roast salmon on a smaller pan while the vegetables cook on another sheet. This gives you more control if your salmon fillets vary in thickness.

Final Thoughts

Baked Garlic Salmon with Veggies delivers big flavor with almost no fuss.

It’s quick, colorful, and customizable, all while being nourishing and satisfying. Keep the basic method, then play with the herbs, spices, and vegetables you like best. Once you make it a couple of times, it becomes one of those go-to dinners you can rely on any night of the week.