Garlic Butter Salmon
Pan-seared salmon fillet with garlic-infused brown butter and roasted vegetables. Quick weeknight main with crispy skin and tender flesh.
Ingredients
Method
Preheat oven to 400°F. Pat salmon fillets dry with paper towels and season both sides evenly with salt and pepper.
Toss zucchini and red onion with olive oil, half the minced garlic, rosemary, salt, and pepper. Spread on a sheet pan in a single layer.
Place the sheet pan in the oven and roast vegetables for 12–15 minutes until tender and lightly browned.
Heat 2 tbsp butter in a large skillet over medium-high heat. Once foaming, place salmon skin-side up and cook 4–5 minutes until skin is crispy and golden.
Flip salmon, add remaining 2 tbsp butter and minced garlic to the pan, and cook 3–4 minutes more until the flesh is opaque and internal temperature reaches 145°F.
Divide roasted vegetables among four plates. Top each with one salmon fillet.
Spoon warm garlic butter sauce over the salmon, squeeze fresh lemon juice over the plate, and garnish with fresh parsley and lemon wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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