This Garlic Butter Salmon Bowl recipe is brought to you by Gorton’s Seafood. Thank you for supporting the brands that encourage my creativity.
Hands down, a delicious and easy way to serve up salmon on a busy weeknight right here, my friend. This Garlic Butter Salmon recipe is your next winner-for-dinner recipe!
Whenever I make garlic butter salmon for dinner, I think of my husbands’ and my second date. We went out to eat dinner at an Italian restaurant in New Orleans on a Friday night during Lent season. New Orleans, a place known for its abundance of rich food, also adheres to many traditions; many of which include seafood menus on Fridays and Church fish-frys.
Years later, I find myself adding a seafood recipe once a week during the year, like my Bang Bang Shrimp Salad, Poke Bowls, and shrimp tacos. But during Lent, I support his request for seafood with easy recipes like this one.
As you know, sometimes this gal must find easy and delicious freezer shortcuts to make impressive dinners that satisfy even the pickiest eaters, and many of Gorton’s Seafood products are my kids’ favorites.
Salmon tends to be a hit or miss with my kids when eating out so I tend to not order it because I end up bringing it home most of the time. However, they love Gorton’s Simply Salmon, which is not breaded and it’s baked! The salmon has a restaurant-inspired, rich and creamy garlic-butter sauce that my kids can’t get enough; and therefore, making it a winner for dinner.
The truth is that I like to keep my Friday night dinners easy and simple, mostly because after a long week, I just want to put my feet up and relax with my family.
What I love about this recipe is that I prep all the veggie ingredients the night before and then quickly assemble them onto a sheet pan before placing it in the oven with the salmon and sauce packets. Or, if you want to spread some of the garlic butter sauce love onto the veggies, you could remove the salmon from the packets and place it directly onto the pan.
Many Friday nights, this is a dinner for two meal, since the kids go to Grammies house and Eric and I can feast on a bowl of colorful veggies and garlic butter salmon over rice with a salad for dinner. Almost like our second date, almost!
While the sheet pan is in the oven cooking the vegetables and salmon I can make the rice on the stove top, often with my earbuds on listening to some of my favorite tunes.
Unlike going out to eat during Lent season in New Orleans, I can enjoy a simply delicious meal with my husband (and sometimes the kids) at a fraction of the cost. Plus, I love a rainbow of veggies next to my salmon and with this recipe, I don’t have to settle for just broccoli.
What are some of your favorite ways to serve up salmon?
Garlic Butter Salmon Bowls
- 1 large yellow squash, cut into 1/2-inch thick rounds
- 2 cups broccoli florets
- 1 small red onion, diced into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 Gorton’s Simply Baked Salmon Filets (2 boxes)
- 1 pint grape tomatoes
- 3 cups cooked rice, for serving
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- Place the yellow squash, broccoli florets, and red onion onto the baking sheet, leaving enough room in the middle for the salmon fillets and grape tomatoes. Drizzle the veggies with olive oil and season with salt and pepper.
- Place the salmon fillet packets in the center of the baking sheet. Place the baking sheet into the preheated oven and bake for 12 minutes or until the veggies are beginning to soften.
- Remove from the oven and add the cherry tomatoes. Place back in oven and bake for another 12 to 14 minutes or until the salmon is completely cooked and veggies are fork tender.
- While the salmon and veggies are roasting, prepare rice according to package directions.
- To serve, layer a bowl with rice, veggies, and salmon.