My go-to salmon recipes have always been Mustard-Maple Roasted Salmon or an easy Air Fried Salmon. I found this great one pan, easy cleanup recipe that was a hit with our whole family and it has quickly become a new favorite. One pan has vegetables, a protein, and you can even throw in potatoes if you like for an easy weeknight meal.

Ingredients

• 1-2 14 oz cans beets, halved or quartered
• 1 medium head broccoli (about 4 cups), cut into bite-size pieces
• 1 Tbsp extra-virgin olive oil plus 2 tsp, divided
• 1 tsp ground pepper, divided
• ¾ tsp salt, divided
• 6 medium cloves garlic, peeled
• 4 Tbsp unsalted butter, at room temperature
• 3 Tbsp chopped fresh tender herbs (such as tarragon, chives and/or flat-leaf parsley), plus more for garnish
• 4 (4-ounce) skinless salmon fillets, patted dry

Directions

1. Preheat oven to 425°F. Toss quartered beets, broccoli pieces, 1 Tbsp oil, ½ tsp pepper and ¼ tsp salt on a large rimmed baking sheet; spread in an even layer.
2. Place peeled garlic cloves on a small piece of foil; drizzle with the remaining 2 tsp oil, wrap tightly and place in the center of the vegetable mixture. Roast until the broccoli is tender, about 15 minutes.
3. Combine 4 Tbsp butter, 3 Tbsp herbs and ¼ tsp salt in a medium bowl. Carefully unwrap the garlic and transfer it to the bowl. Mash with a fork until well combined. Toss the vegetable mixture with about 2 Tbsp of the garlic-herb butter and spread it back out in an even layer.
4. Place the 4 salmon fillets among the vegetables. Season with the remaining ½ tsp pepper and ¼ tsp salt. Brush with the remaining garlic-herb butter. Roast until the salmon flakes easily with a fork, 8 to 10 minutes. Garnish with additional herbs, if desired.