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- 4 salmon fillets (about 6 ounces each) - 1 bunch of broccolini, trimmed - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced The key to this dish is the salmon and broccolini. Salmon is rich in omega-3 fatty acids, great for your health. Broccolini adds a nice crunch and bright color. The melted butter and garlic create a rich sauce that makes everything taste better. - 1 tablespoon fresh lemon juice - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper, to taste The seasoning brings the dish to life. Fresh lemon juice adds brightness. The zest gives a nice citrus flavor. Dried oregano adds depth. Always use salt and pepper to enhance the taste. - Lemon wedges, for serving - Optional garnishes Lemon wedges are a must. They add a fresh kick when served. You can also use fresh parsley or extra lemon zest for a pop of color. This makes your dish look and taste amazing. Start by preheating your oven to 400°F (200°C). This temperature helps the salmon cook evenly. Next, grab a large sheet pan and line it with parchment paper. This step makes cleanup easy and helps prevent sticking. In a small bowl, mix together melted butter, minced garlic, lemon juice, lemon zest, dried oregano, salt, and pepper. Use a whisk to combine these ingredients well. This garlic butter mixture adds rich flavor to your salmon and broccolini. Place the salmon fillets on one side of the lined sheet pan. Ensure they have space between them for even cooking. Brush the garlic butter mixture generously over the salmon. On the other side of the pan, arrange the broccolini in a single layer. Drizzle any remaining garlic butter over the broccolini. Sprinkle with salt and pepper for extra taste. Roast the sheet pan in the preheated oven for about 12-15 minutes. The salmon is done when it flakes easily with a fork. Check the broccolini; it should be tender-crisp. When finished, take it out and squeeze fresh lemon juice over everything for a bright finish. Enjoy your meal! To keep your salmon moist and tasty, brush it with garlic butter before cooking. The butter keeps it juicy. Roast it at 400°F for 12-15 minutes. Check for doneness by using a fork. If it flakes easily, it's done. For the broccolini, roast it alongside the salmon. It should cook for the same time. You want it tender yet crisp. Plating is key to making your dish look great. Place the salmon and broccolini on a white platter. This makes the colors pop. Add lemon wedges for a bright touch. A sprinkle of fresh parsley adds a nice green contrast. Arrange everything neatly for an appealing look. Serve it hot for the best experience. If you don’t have salmon, try trout or cod. Both have a nice flavor and cook well. For the broccolini, you can use asparagus or green beans. These veggies roast nicely and taste great. Seasonal vegetables can add variety. Think about using zucchini or bell peppers in summer. They will make your dish fresh and fun. {{image_2}} You can make this dish even tastier. Try adding spices or herbs. For some heat, add red pepper flakes. Fresh herbs like dill or parsley also work well. They bring a bright flavor. You can also use different citrus options. For instance, swap lemon for lime or orange. Each brings its own unique twist to the dish. Broccolini shines in this recipe, but other vegetables are great too. Asparagus, green beans, or bell peppers add color and flavor. Root vegetables like carrots or sweet potatoes can work too. They add sweetness and texture. You can also use seasonal vegetables. In fall, try Brussels sprouts or squash. In summer, zucchini or corn can be lovely options. You don't have to roast the salmon and broccolini. Grilling adds a smoky flavor that many love. The grill caramelizes the salmon and crisp up the broccolini. Broiling is another choice. It cooks the salmon quickly and gives a different texture. It makes the top crispy while keeping the inside tender. To store your leftover salmon and broccolini, place them in the fridge. Use airtight containers. This keeps the food fresh and safe to eat. Make sure to cool the food to room temperature first. Label the container with the date. You can keep leftovers for up to three days. You have two main options for reheating: the microwave or the oven. The microwave is quick but may not keep the salmon's texture. If you want the best taste, use the oven. Preheat it to 350°F (175°C). Place the salmon and broccolini on a baking sheet. Heat for about 10 minutes. This keeps the flavors intact and warms the food evenly. If you have more leftovers than you can eat, freezing is a great option. Wrap each salmon fillet tightly in plastic wrap. Place the broccolini in a freezer bag. Make sure to remove any air. Label them with the date. You can freeze them for up to three months. When you are ready to eat, thaw the salmon overnight in the fridge. Then, reheat it in the oven for the best results. This method helps maintain the flavors and texture. Cooking salmon on a sheet pan usually takes about 12 to 15 minutes. The exact time depends on the thickness of your salmon fillets. For fillets that are 1 inch thick, aim for 12 minutes. If your fillets are thicker, add a few extra minutes. Always check if the salmon flakes easily with a fork. This shows it is done and ready to eat. Yes, you can use frozen salmon. Just make sure to thaw the salmon fully before cooking. You can do this overnight in the fridge or place it in cold water for quicker thawing. Once thawed, you can follow the same steps as the fresh salmon. The cooking time may be similar, but check for doneness to be sure. Sheet-pan salmon goes well with many sides. Here are some tasty options: - Rice or quinoa for a healthy base - Roasted potatoes for a filling option - A fresh green salad for a light touch - Grilled asparagus for more veggies - Garlic bread for a comforting side Feel free to mix and match these sides to create a meal you love! This recipe offers a simple way to enjoy salmon and broccolini. We explored main ingredients, seasonings, and easy cooking steps. You learned helpful tips for cooking and serving. Try variations to keep meals interesting and fresh! Remember, proper storage keeps leftovers tasty for later. Whether you reheat or freeze, do it right. Enjoy your delicious, healthy dish tonight!

Sheet-Pan Garlic Butter Salmon with Broccolini

Savor the delicious flavors of sheet-pan garlic butter salmon with broccolini in just 25 minutes! This easy recipe features juicy salmon fillets perfectly paired with tender broccolini, all drizzled in a mouthwatering garlic butter sauce and finished with fresh lemon. Ideal for busy weeknights or impressing guests, this dish is a healthy and scrumptious choice. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1 bunch of broccolini, trimmed

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 tablespoon fresh lemon juice

Zest of 1 lemon

1 teaspoon dried oregano

Salt and pepper, to taste

Lemon wedges, for serving

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easier cleanup.

    In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, dried oregano, salt, and pepper.

      Place the salmon fillets on one side of the prepared sheet pan. Brush the garlic butter mixture generously over the salmon.

        On the other side of the sheet pan, arrange the broccolini in a single layer. Drizzle with the remaining garlic butter, and season with salt and pepper.

          Roast in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork and the broccolini is tender-crisp.

            Remove from the oven and squeeze fresh lemon juice over the salmon and broccolini for an extra burst of flavor.

              Serve immediately with lemon wedges on the side for additional garnish.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Plate the salmon and broccolini side by side on a white platter, garnished with additional lemon slices and a sprinkle of fresh parsley for a pop of color.