Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
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.
Servings: 4 servings
Equipment
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 Small Bowl
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.
Notes
Can I make this recipe ahead of time?
Yes, you can store cooked salmon and veggies in an airtight container in the fridge for up to 3 days.
Can I freeze leftovers?
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.
Nutrition
Serving: 1/4 of recipe | Calories: 450kcal | Carbohydrates: 12g | Protein: 38g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 329mg | Fiber: 5g | Sugar: 3.9g