Sheet Pan Garlic & Rosemary Butter Salmon with Veggies

This solo dinner recipe is so easy! It takes 20 minutes or less and will taste like a gourmet meal. The combination of lemon, garlic, and rosemary enhance the rich taste of wild Sockeye salmon. Double up the ingredients to wow your friends and family, without having to meal prep. 

Sheet Pan Garlic & Rosemary Butter Salmon with Veggies

Servings: 2                  Prep Time: 5 minutes               Cook Time: 15 minutes

Recipe from the Popsie Test Kitchen

Ingredients

• 1 (6oz portion) Popsie’s Wild Caught Sockeye salmon
• 1/2 cup unsalted butter, melted
• 1 sprig of rosemary
• 1 tbsp minced garlic
• 3 large rainbow carrots 
• 1 lemon
• Goya Adobo seasoning to taste

Directions

1. Preheat oven to 350F. Line your baking sheet with aluminum foil.
2. Chop carrots into 1/4 inch thick rounds, and cut lemon into 4 slices. Lay on one side of your baking sheet.
3. Cut your Sockeye salmon into 1 inch thick slices and lay, skin side down, on the other side of the baking sheet.
4. Microwave the butter in 15 second intervals until melted. Then strip the needles off the rosemary sprig into the butter. Finally, add in the minced garlic and stir until combined.
5. Drizzle your garlic and rosemary butter onto the tray of carrots, salmon, and lemon. Sprinkle on Goya Adobo seasoning to taste.
6. Pop in the oven and let bake for 15 minutes or until salmon flakes easily with a fork.
7. Plate up and enjoy!

Note

Put in carrots and lemon 5 minutes before the salmon if you like them more tender. Also, feel free to sub for any veggie or try this recipe with Halibut, Pacific Cod, or Sablefish (AKA Black Cod)!