Herb-Crusted Baked Salmon with Roasted Vegetables
20min
35min
3
520
Chef's Note
For the perfect herb crust, make sure your salmon is completely dry before applying the mustard mixture. This helps the crust adhere better and creates a beautiful golden-brown finish. If you prefer a crispier vegetable texture, you can roast them on a separate baking sheet to give them more space.
Tags
Ingredients
1.5 lbs salmon fillets
2 tbsp Dijon mustard
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest
2 cloves garlic, minced
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
4 tbsp olive oil
1 lb baby potatoes, halved
3 medium carrots, peeled and cut into sticks
1 medium zucchini, sliced into half-moons
1 medium red bell pepper, cut into chunks
1 small red onion, cut into wedges
1 whole lemon
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
2 tbsp butter, melted
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for the vegetables. Prepare a separate baking dish for the salmon.
- 2
In a large bowl, toss the halved baby potatoes with 2 tbsp of olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Place on one side of the prepared baking sheet.
- 3
Put the potatoes in the oven first and roast for 10 minutes while you prepare the other vegetables and salmon.
- 4
In the same bowl, toss the carrot sticks, zucchini slices, bell pepper chunks, and red onion wedges with 1 tbsp olive oil, remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano.
- 5
Remove the baking sheet from the oven, add the vegetable mixture next to the potatoes, and return to the oven for another 15 minutes.
- 6
While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels and place them skin-side down in the baking dish.
- 7
In a small bowl, combine the Dijon mustard and 1 tbsp of melted butter. Brush this mixture evenly over the tops of the salmon fillets.
- 8
In another bowl, mix together the panko breadcrumbs, Parmesan cheese, chopped parsley, dill, thyme, lemon zest, minced garlic, remaining 1 tbsp olive oil, and 1 tbsp melted butter. Season with a pinch of salt and pepper.
- 9
Press the herb-breadcrumb mixture firmly onto the top of each salmon fillet, creating an even crust.
- 10
After the vegetables have been roasting for 15 minutes (25 minutes total for the potatoes), place the salmon in the oven and bake for 15-20 minutes until the salmon is cooked through and the crust is golden brown.
- 11
Cut the lemon in half. Squeeze juice from half the lemon over the roasted vegetables and slice the other half into rounds for serving.
- 12
Check that the salmon is cooked by inserting a fork into the thickest part - it should flake easily and be opaque throughout.
- 13
Serve each salmon fillet with a generous portion of the roasted vegetables and a lemon slice on the side.
Nutrition Information (per serving)
520
38g
32g
25g
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