Crispy Garlic Butter Salmon with Roasted Vegetables

You'll roast the vegetables first to get them started, then add the salmon and finish everything together. The garlic butter goes on in two rounds for maximum flavor.

• 4 salmon fillets (6 oz each), skin-on, patted very dry
• 1 lb broccoli florets, cut into bite-sized pieces
• 1 large sweet potato, sliced into thin ¼-inch rounds
• 1 red onion, cut into thin wedges
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, finely minced
• 1 lemon, juiced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper

Step 1: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

Step 2: Toss broccoli, sweet potato rounds, and red onion wedges with olive oil, salt, and pepper. Spread in a single layer on the sheet pan. Roast for 10 minutes.

Step 3: Pat salmon fillets completely dry with paper towels. Season generously with salt and pepper on both sides.

Step 4: Remove pan from oven. Push vegetables to the sides and place salmon fillets skin-side down in the center. Return to oven for 8 minutes.

Step 5: While salmon roasts, mix melted butter, minced garlic, lemon juice, and chopped dill in a small bowl.

Step 6: Brush half the garlic butter over the salmon. Roast 4-5 more minutes until salmon flakes easily with a fork.

Step 7: Brush remaining garlic butter over the salmon and vegetables. Serve immediately with extra lemon wedges.

Serving size: 1 fillet + vegetables | Calories: 480 | Total Fat: 28g | Saturated Fat: 10g | Carbs: 22g | Fiber: 4g | Sugar: 6g | Protein: 38g | Sodium: 380mg

• Equipment: Use a heavy-duty sheet pan — A sturdy, light-colored pan distributes heat evenly. Dark pans can cause the bottoms to burn before the tops brown.

• Temperature precision: 425°F is the sweet spot — Hot enough for crispy skin, not so hot that the garlic butter burns. Don't go higher.
• Common mistake: Wet salmon — If you skip drying the fillets, the skin will steam instead of crisp. Two paper towels per fillet, press firmly.
• Flavour upgrade: Add capers — Scatter 2 tablespoons of drained capers over everything in the last 5 minutes. They crisp up and add a wonderful briny pop.
• Texture tip: Slice sweet potatoes with a mandoline — Uniform thickness means uniform cooking. No burnt thin pieces, no raw thick ones.

• Fluffy Jasmine Rice — Its mild, slightly floral flavor lets the garlic butter salmon shine. Perfect for soaking up every drop of that sauce.
• Simple Arugula Salad — Peppery greens with lemon vinaigrette cut through the richness of the butter and salmon.
• Warm Crusty Bread — For mopping up the garlic butter that pools on the sheet pan. Non-negotiable.
• Roasted Lemon Couscous — Light and fluffy, with bits of lemon zest that echo the citrus in the garlic butter.