Cowboy Butter Salmon
A bold, buttery, one-pan salmon dinner that’s packed with garlic, lemon, herbs, and spice, all ready in just 30 minutes. Perfect for busy weeknights or casual entertaining.
Equipment
- baking sheet
- parchment paper
- Pastry brush or spoon
- mixing bowl
- oven
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 6 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (fresh)
- 1 tsp crushed red pepper flakes
- 2 tbsp fresh parsley, chopped
- 1 tsp thyme or paprika (optional)
- 2 cups baby potatoes, halved
- 1 cup carrot sticks
- 1 cup Brussels sprouts, halved
- 1 cup green beans or asparagus
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cowboy butter by melting butter and stirring in minced garlic, Dijon mustard, lemon juice, red pepper flakes, parsley, and optional thyme or paprika.
- Toss vegetables in olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Place salmon fillets in the center of the pan. Brush generously with cowboy butter.
- Roast for 18–20 minutes, or until salmon flakes easily and veggies are golden. Broil the last 2–3 minutes if desired.
- Let rest for a few minutes, garnish with parsley or lemon, and serve hot.
Notes
Customize with your favorite roast-friendly vegetables like carrots, Brussels sprouts, or green beans. For added depth, try adding paprika or thyme to the cowboy butter. Leftovers are great flaked into grain bowls or salads.
Nutrition
Calories: 460kcalCarbohydrates: 18gProtein: 36gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 520mgPotassium: 950mgFiber: 4gSugar: 5gVitamin A: 4200IUVitamin C: 25mgCalcium: 50mgIron: 2mg