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This Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans is the best easy weeknight meal! Combine the ingredients on one pan, and you have a complete, nutritious dinner in just 30 minutes.
This recipe is high-protein, gluten-free, low-carb, paleo-friendly, and oh-so tasty!
Sheet Pan Herb Butter Salmon
I’m a big pan of sheet pan meals and use them for everything from breakfast to dinner. With options like Sheet Pan Eggs, Sheet Pan Grilled Cheese, and Sheet Pan Honey Mustard Chicken and Veggies you can never go wrong!
However, whenever possible, I prefer to use seasonal ingredients. Not only are they typically more affordable, but seasonal fruits and veggies are also full of even more nutrients than produce not in season. So, when summer rolls around, I find myself making this sheet pan herb butter salmon and veggies recipe on repeat.
It’s the ultimate warm weather meal and the perfect way to take advantage of fresh garden veggies! The cherry tomatoes and green beans cook beautifully under the broiler. And the herb butter gives this dish a bright finish.
Light and delicious, this recipe is hands-off, quick to prepare, and requires minimal cleanup. What more could you want in a meal? It’s a family-friendly dinner that never fails!
Ingredients Needed
*Scroll down to the recipe card for the full recipe and ingredient list!
For the Salmon and Veggies
- Vegetables: Cherry tomatoes and string beans (green beans) add a pop of color, nutrients, and fiber.
- Oil: I like the strong, peppery flavor of olive oil with this dish, but avocado oil will also work.
- Salt and Pepper: Adjust to taste.
- Salmon Filets: You’ll need 1 pound of salmon for this herb butter salmon recipe. I prefer wild-caught salmon, but any variety you like best will taste great.
For the Herb Butter
- Butter: Forms the base of the mixture. I recommend grass-fed butter for the best taste.
- Fresh Herbs: Fresh parsley and fresh basil add vibrant, refreshing notes.
- Garlic: For the best flavor, use whole garlic, and mince it yourself.
- Salt: Just a pinch helps enhance the flavor of the rest of the ingredients.
Fresh vs Frozen Salmon
You can use either fresh or frozen salmon for this recipe. Just be sure to thaw frozen salmon completely, and drain the excess liquid before cooking.
How to Make Herb Butter Salmon with Blistered Tomatoes and Green Beans
- Prepare: Before you begin, preheat your oven’s broiler to high.
- Season the veggies: Toss the tomatoes and string beans with oil in a bowl. Season with salt and pepper to taste.
- Broil: Transfer the veggies to a baking sheet, and broil until the vegetables soften slightly.
- Prepare the herb butter: While the veggies broil, combine the ingredients for the herbed butter in a small bowl until smooth.
- Top the salmon: Brush the garlic butter evenly over the salmon. (There’s no need to melt the butter first) Then, place it on the baking sheet, nestling it between the veggies.
- Broil the salmon: Transfer the sheet pan back to the oven. Broil until the veggies blister and the salmon cooks through.
How to Know When Salmon is Done Cooking
Use an instant-read thermometer to ensure the internal temperature of your salmon reaches 145 degrees Fahrenheit. It will be opaque and should flake easily with a fork when it’s ready to eat.
Tips and Notes
- Prep in advance. Clean the vegetables, and make the herb butter the night before. Then, all you have to do is combine and cook the next day!
- Line your baking sheet with parchment paper. This prevents the salmon and vegetables from sticking and makes cleanup easy.
- Avoid overcrowding the pan. For the best results, use a rimmed half-sheet pan that is 18” by 13” in size. Arrange the ingredients in a single layer. Otherwise, they may not cook evenly. If all you have are smaller sheet pans, divide the herb butter salmon and vegetables between two pans to achieve the same results.
Serving Suggestions
This herb butter salmon recipe is plenty filling enough to serve on its own. However, I love to pair it with extra sides, especially when feeding a crowd! Some of my favorite options include:
- Lemon Herb Roasted Potatoes
- Baked Potatoes
- Caesar Salad
- Rice Pilaf
- Herb and Garlic Quinoa
- Jalapeño Cheddar Cornbread Muffins
FAQs
The exact cooking time will vary depending on your oven, the size of the salmon, and your preferred doneness. However, in general, I find that 7-12 minutes is all you need.
Yes, you can store cooked salmon and veggies in an airtight container in the fridge for up to 3 days.
Absolutely! Transfer the roasted salmon and leftover vegetables to a freezer-safe container. They will stay fresh in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to eat.
Feel free to use any type of fish you like best. Just keep in mind that the cooking time will change depending on what you use and the thickness of the filets.
More Salmon Recipes You’ll Love
- Maple Glazed Salmon
- Tomato Jalapeno Salmon Burgers
- Horseradish Encrusted Salmon
- Salmon and Veggies en Papillote
- Air Fryer Salmon Bites
- Asian Glazed Salmon
Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
Ingredients
- 2 cups cherry tomatoes
- 4 cups string beans cleaned
- 2 tablespoons oil
- Pinch sea salt
- Pinch cracked black pepper
- 1 pound wild-caught salmon
For the Herb Butter:
- 1/4 cup grass-fed butter softened
- 1/4 cup packed fresh parsley
- 1/4 cup packed fresh basil
- 2 garlic cloves minced
- Pinch fine sea salt
Instructions
- Preheat broiler to high.
- In a bowl toss tomatoes and string beans with oil and season with salt and pepper.2 cups cherry tomatoes, 4 cups string beans, 2 tablespoons oil, Pinch sea salt, Pinch cracked black pepper
- Place on a baking sheet and broil for 5 minutes.
- Meanwhile make herb butter: Mix together softened butter, parsley, basil, garlic and salt until well combined.1/4 cup grass-fed butter, 1/4 cup packed fresh parsley, 1/4 cup packed fresh basil, 2 garlic cloves, Pinch fine sea salt
- Brush butter on to salmon and place on the sheet pan.1 pound wild-caught salmon
- Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and adjust seasoning. Serve immediately.
This was absolutely delicious!!!
I have a tiny tiny broiler drawer – do you think it could be baked at a very high temperature?
Delicious! It was simple and yummy. I left one piece of salmon without the herb butter for my four year old and ten month old and they gobbled it right up. The baby even ate a ton of the tomatoes.
It looks so delicious! I’m definitely going to try it. Thanks for the recipe!
I have an incredible amount of CSA green beans just waiting for this recipe to be made! As a mom with a 2 and 4 year old, I love that there is one pan for the complete meal. Brilliant!
Wooohooo!
i am a foodie and love all your recipes. i will try this surely. thanks for sharing.
My broiler is a drawer under my oven with no way to adjust the distance from the flame. I gave the beans and tomatoes a shimmy before the 5 minute mark because it smelled like something was burning (it was not), put 1.3 lbs of salmon on for 8 minutes, and pulled the tray out which triggered the smoke alarm to go off. To my dismay the veggies and herbs looked dark, like charred and burnt! Much darker than your pictures. I thought to myself ‘well I’m not doing this again’.
I served it all up anyways(waste not) and it was GOOD! very flavorful. The char on the veggies was the good kind of char and the salmon was super moist. No burnt flavor what so ever. BF also a fan and he had a second helping of veggies, always a good sign 🙂 i would definitely recommend this recipe and make it again, with more windows open and maybe a fan blowing. Thanks for posting! (In case anyone cares about this: even with more salmon, i still didn’t use all the herb butter)
also a technical note to author: i wasn’t able to post a comment from my phone (android) the ‘Post Comment’ button did not function when clicked.