this Pan-Herbed Creamy Salmon with Blistered Tomatoes and Green Beans Makes the best easy weeknight meal! Combine all the ingredients in one pan and have a complete, nutritious dinner in just 30 minutes.
this recipe is high protein, gluten free, low carb, paleo friendlyoh, so delicious!
Pan Herbed Creamy Salmon
I'm a big pot and pan cooker and use them from breakfast to dinner. There is such an option pan egg, Pan-roasted cheeseand Sheet Pan Honey Mustard Chicken and Veggies You can never go wrong!
However, I prefer to use seasonal ingredients whenever possible. Not only are they generally cheaper; Seasonal fruits and vegetables are also rich in nutrients than producing products that are out of season. So, when summer rolls around, I find myself making this Sheet Pan Herbed Creamy Salmon and Veggies recipe on repeat.
This is the ultimate warm weather meal and the perfect way to utilize fresh garden veggies! The cherry tomatoes and green beans cooked beautifully under the oven. The vanilla cream gives the dish a bright finish.
This recipe is light, delicious, hands-free, quick to prepare, and requires minimal cleanup. What more could you want from a meal? This is a family dinner that never fails!
Required raw materials
*Scroll down to the recipe card for the full recipe and ingredient list!
For salmon and vegetables
- vegetable: Cherry tomatoes and green beans (green beans) add pops of color, nutrition and fiber.
- Oil: I like to use olive oil with this dish for its rich, peppery flavor, but avocado oil will work too.
- Salt and pepper: Adjust to taste.
- Salmon fillets: You'll need 1 pound of salmon to make this Herbed Creamy Salmon recipe. I prefer wild caught salmon, but any of your favorite varieties will taste great.
For the vanilla buttercream
- butter: Form the base of the mixture. I recommend grass fed butter for the best flavor.
- Fresh herbs: Fresh parsley and fresh basil add a vibrant, refreshing aroma.
- garlic: For best flavor, use whole garlic and mince it yourself.
- Salt: Just a pinch enhances the flavor of the rest of the ingredients.
Fresh vs frozen salmon
You can use fresh or frozen salmon for this recipe. Be sure to thaw frozen salmon completely and drain off excess liquid before cooking.
How to Make Herbed Creamy Salmon with Blistered Tomatoes and Green Beans
- Prepare: Before you begin, preheat the oven to high.
- Season the vegetables: Add the tomatoes and green beans to the bowl with the oil. Season with salt and pepper.
- bake: Transfer vegetables to Baking panthen roast until the vegetables are slightly tender.
- Prepare vanilla buttercream: While the vegetables are roasting, place the vanilla cream ingredients in a small bowl and stir until smooth.
- Top with salmon: Brush salmon evenly with garlic butter. (No need to melt the butter first) Then, place it on a baking sheet, between the vegetables.
- Grilled salmon: Transfer pan back to oven. Grill until vegetables are bubbly and salmon is cooked through.
How to know when salmon is cooked
use instant read thermometer Make sure the salmon reaches an internal temperature of 145 degrees Fahrenheit. It is opaque and should flake easily with a fork when ready to eat.
Tips and Notes
- prepare in advance. Wash the vegetables and make the vanilla cream the night before. Then, all you have to do is mix and cook the next day!
- Line a baking sheet with baking paper. This prevents the salmon and vegetables from sticking together and makes cleanup easier.
- Avoid overcrowding the pot. For best results, use Rimmed half sheet pan Dimensions are 18 inches x 13 inches. Arrange ingredients in a single layer. Otherwise, they may not heat evenly. If you only have smaller pans, divide the herb buttered salmon and vegetables between two pans for the same effect.
Food recommendations
This herbed buttered salmon recipe is large enough to be eaten on its own. However, I love pairing it with additional sides, especially when feeding a crowd! Some of my favorite options include:
Frequently Asked Questions
The exact cooking time will vary depending on your oven, the size of your salmon and your preferred doneness. Generally speaking, though, I find 7-12 minutes is enough.
Yes, you can store cooked salmon and vegetables in an airtight container in the refrigerator for up to 3 days.
Absolutely! Transfer grilled salmon and remaining vegetables to a freezer-safe container. They stay fresh in the refrigerator for up to 3 months. When you're ready to eat, thaw in the refrigerator overnight.
Feel free to use whatever type of fish you like best. Keep in mind that cooking times will vary depending on the ingredients you use and the thickness of the fillets.
More Salmon Recipes You'll Love
- 2 cup cherry tomatoes
- 4 cup French beans cleaned
- 2 spoon Oil
- pinch sea salt
- pinch cracked black pepper
- 1 pound wild caught salmon
For the vanilla buttercream:
- 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
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Preheat broiler to high.
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In a bowl, toss tomatoes and green beans in oil and season with salt and pepper.
2 cups cherry tomatoes, 4 cups green beans, 2 tablespoons oil, A pinch of sea salt, crushed black pepper
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Place on baking sheet and bake for 5 minutes.
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Meanwhile make the vanilla cream: Mix together the softened cream, 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 cloves garlic, pinch of sea salt
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Brush salmon with cream and place on pan.
1 pound wild caught salmon
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Grill for 7 to 9 minutes (longer for thicker salmon), until vegetables are bubbly and salmon is cooked through. Taste and adjust seasoning. Serve immediately.
Yes, you can store cooked salmon and vegetables in an airtight container in the refrigerator for up to 3 days.
Absolutely! Transfer grilled salmon and remaining vegetables to a freezer-safe container. They stay fresh in the refrigerator for up to 3 months. When you're ready to eat, thaw in the refrigerator overnight.
Serve: 1/4 recipeCalories: 450kilocaloriescarbohydrate: 12Gprotein: 38Gfat: 30GSaturated fat: 10Gcholesterol: 109milligramssodium: Chapter 329milligramsfiber: 5Gsugar: 3.9G
