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Overhead shot of a Sheet Pan of Garlic Herb Salmon, Lobster, and Veggies
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4.67 from 9 votes

Sheet Pan Garlic Herb Salmon, Lobster, + Veggies

This quick and easy Sheet Pan Garlic Herb Salmon, Lobster, + Veggies dinner has herby and savory flavors married together for the perfect recipe!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Keyword: baked, broccoli, dairy-free, dinner, easy, family-friendly, food, garlic, healthy, herb, herbs, lobster, recipe, salmon, savory, seafood, sheet pan, veggies
Servings: 4 servings
Calories: 295kcal
Author: Shanika

Ingredients

SALMON + LOBSTER:

  • 1 lb. wild-caught Sockeye salmon, fillets (You can remove the skin, if desired)
  • 2-4 (6 oz.) wild-caught lobster tails (You can sub with shrimp, etc.)
  • 2 Tbsps Extra virgin olive oil

GARLIC HERB BLEND:

  • 1 tablespoon garlic powder
  • 2 tsps dried oregano
  • 2 tsps dried basil
  • 2 tsps sea salt
  • 2 tsps black pepper
  • 2 tsps dried parsley
  • 2 tsps onion powder
  • 2 tsps dried thyme
  • 1 teaspoon dill

VEGGIES:

  • 2 lbs. baby red potatoes, halved
  • 2 tomatoes-on-the-vine, chopped
  • 2 cups organic broccolini or broccoli, stems trimmed
  • 2 corn on the cobs, chopped into smaller pieces
  • 2 Tbsps Extra virgin olive oil

HERB BUTTER:

  • 6 Tbsps unsalted butter, melted
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions

PREP THE SALMON + LOBSTER:

  • Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. NOTE: This allows the lobster meat to fully cook through with shell blocking it. Drizzle 1 tablespoon of olive oil unto the meat of the lobsters and lightly sprinkle with a bit of garlic herb blend.
  • Pat dry and season salmon, drizzle with remaining olive oil and season with a bit of the garlic herb blend, massaging everything in until salmon are coated.
  • Line the lobster tails and salmon fillets unto prepared baking sheet, leaving room for the veggies. NOTE: The other veggies (broccolini and tomatoes) will shrink, therefore, if you don't want this------bake the seafood, corn, and potatoes for the first 20-25 minutes and then add in the other veggies after for the remaining time. OR you can pre-cook the potatoes and corn separately (boiling or roasting them prior) and add the broccoli + tomatoes last, so that everything cooks within a 30 minute timeframe.

PREP THE VEGGIES:

  • In a bowl, add the halved baby potatoes, broccolini, chopped tomatoes, corn on the cob pieces, olive oil, and remaining garlic herb blend, mixing everything together until veggies are coated.
  • On the prepared baking sheet, add the veggies around the lobster and salmon, side by side---evenly spreading them out.
  • Bake everything for 30-35 minutes or until the salmon and lobsters are fully cooked through and the potatoes and corn are tender when tested with a knife or fork.

MAKE THE HERB BUTTER:

  • In a bowl, mix together the melted butter, garlic powder, smoked paprika, parsley, oregano, and basil until combined.
  • Once done, remove everything from the oven, drizzle with herb butter and serve immediately.
  • Bon Appetit!

Notes

  • STORAGE: Store any leftovers in a tightly covered container or glass dish and refrigerate for 3-4 days.
  • VEGGIE OPTIONS: To change things up, you can always add any of the following veggies to this sheet pan meal: sweet potatoes, russet or Yukon potatoes, brussels sprouts, asparagus, carrots, zucchini, butternut squash, bell peppers, etc.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
  • OTHER MEAT OPTIONS: If you'd like to switch things up, see post for more alternatives!
  • DAIRY-FREE OPTION: To make this entirely DF, simply substitute the butter with vegan butter.

Nutrition

Calories: 295kcal | Carbohydrates: 5g | Protein: 1g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 588mg | Potassium: 113mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1053IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 2mg