Lemon Butter Salmon with Roasted Veggies -

When it comes to preparing a meal that is both delicious and nutritious, Zesty Lemon Butter Salmon with Colorful Roasted Veggies stands out as a prime choice. This recipe marries the rich, buttery flavors of salmon with the bright, zesty notes of lemon and garlic, resulting in a dish that is not only a feast for the eyes but also a delight for the palate. Whether you're looking for an easy weeknight dinner or a dish that can impress at a special gathering, this recipe delivers simplicity without compromising on taste.

Lemon Butter Salmon with Roasted Veggies

Discover the deliciousness of Zesty Lemon Butter Salmon with Colorful Roasted Veggies, a perfect blend of rich flavors and vibrant nutrition. This recipe features succulent salmon enhanced by zesty lemon and garlic, paired with a medley of colorful vegetables. Quick to prepare, it’s an ideal choice for both weeknight dinners and special gatherings. Enjoy the health benefits of omega-3s and vitamins while delighting your taste buds with this delightful dish.

Print Recipe Pin Recipe

Ingredients

For the Salmon:

2 salmon fillets (6 oz each)

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 cloves garlic, minced

Salt and pepper, to taste

Fresh parsley, for garnish

For the Roasted Veggies:

1 cup asparagus, trimmed

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 medium zucchini, sliced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper, to taste

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Roasted Veggies:

- In a large bowl, combine the asparagus, cherry tomatoes, bell pepper, and zucchini.

- Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss until well coated.

- Spread the veggies in a single layer on a baking sheet lined with parchment paper.

Roast the Veggies:

- Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the veggies are tender and slightly charred, stirring halfway through.

Prepare the Lemon Butter Sauce:

- In a small saucepan over medium heat, melt the butter.

- Stir in the minced garlic and lemon zest, cooking for about 1 minute until fragrant.

- Remove from heat and mix in the lemon juice. Season with salt and pepper to taste.

Cook the Salmon:

- While the veggies are roasting, heat a non-stick skillet over medium-high heat.

- Season the salmon fillets with salt and pepper on both sides.

- When the skillet is hot, place the fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy and the salmon is cooked about halfway through.

- Carefully flip the fillets and pour the lemon butter sauce over them.

- Continue cooking for another 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.

Serve:

- Once everything is cooked, remove the veggies from the oven and plate up.

- Place each salmon fillet on a plate, drizzle with any remaining lemon butter sauce, and garnish with fresh parsley.

- Serve immediately with the roasted veggies on the side.

Prep Time: 10 min | Total Time: 35 min | Servings: 2