Herb-Crusted Salmon with Lemon Butter Sauce and Roasted Vegetables

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.

Cut 2 pounds of baby potatoes in half and 1 pound of carrots into 1-inch pieces. Place on one baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and arrange in a single layer.

Cut 2 medium zucchini, 2 medium red bell peppers, and 1 large red onion into 1-inch pieces. Place on the second baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and arrange in a single layer.

Place the potatoes and carrots in the oven and roast for 15 minutes. Then add the second tray with the remaining vegetables and continue roasting both trays for another 20-25 minutes until all vegetables are tender and lightly browned.

While vegetables are roasting, prepare the herb crust. In a food processor, combine 1/2 cup fresh parsley, 1/4 cup fresh dill, 2 tablespoons fresh thyme leaves, 4 minced garlic cloves, and 2 tablespoons lemon zest. Pulse until finely chopped.

Add 1 cup panko breadcrumbs to the herb mixture along with 2 tablespoons olive oil and 1/2 teaspoon salt. Pulse briefly to combine. Transfer to a shallow dish.

Pat 3 pounds of salmon fillets dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Brush the top of each salmon fillet with 3 tablespoons of Dijon mustard, then press the herb mixture firmly onto the mustard to create a crust.

When vegetables have about 12-15 minutes left, place the salmon on a lightly oiled baking sheet and bake for 12-15 minutes until the salmon is just cooked through and the crust is golden.

While the salmon is baking, prepare the lemon butter sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add 1 finely minced shallot and cook for 2-3 minutes until softened.

Add 1/4 cup white wine to the saucepan and simmer for 2 minutes until reduced by half.

Add 1/4 cup chicken broth and 1/4 cup lemon juice. Simmer for another 3-4 minutes until slightly reduced.

Reduce heat to low and whisk in the remaining butter (7 tablespoons) one tablespoon at a time, allowing each addition to melt before adding the next.

Stir in 2 tablespoons of capers and season with a pinch of salt and pepper. Keep warm until ready to serve.

Serve the herb-crusted salmon with the roasted vegetables and drizzle with the lemon butter sauce.