Herb-Crusted Baked Salmon with Roasted Seasonal Vegetables
20min
35min
4
420
Chef's Note
For a gluten-free version, substitute the panko breadcrumbs with crushed gluten-free crackers or almond meal. The key to perfectly cooked salmon is to not overcook it - it should be just opaque and flake easily with a fork. If you have a meat thermometer, aim for 145°F internal temperature for perfect doneness.
Tags
Ingredients
4 6-oz fillets salmon fillets
2 tablespoons Dijon mustard
1/4 cup, chopped fresh parsley
2 tablespoons, chopped fresh dill
1 tablespoon, chopped fresh thyme
1 tablespoon lemon zest
1/2 cup panko breadcrumbs
4 tablespoons, divided olive oil
3 cloves, minced garlic
3 medium, cut into 1-inch pieces carrots
2 medium, cut into 1-inch pieces zucchini
2 medium, cut into 1-inch pieces bell peppers
1 medium, cut into wedges red onion
1 cup cherry tomatoes
1 sliced into rounds lemon
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Instructions
- 1
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- 2
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Place the carrots, zucchini, bell peppers, and red onion on one of the baking sheets. Drizzle with the olive oil-garlic mixture and toss to coat evenly.
- 4
Arrange the vegetables in a single layer and roast for 15 minutes.
- 5
Meanwhile, in a small bowl, combine the chopped parsley, dill, thyme, lemon zest, panko breadcrumbs, and 1 tablespoon of olive oil. Mix well to create the herb crust.
- 6
Pat the salmon fillets dry with paper towels and place them on the second baking sheet, skin-side down.
- 7
Season the salmon with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 8
Spread 1/2 tablespoon of Dijon mustard evenly on top of each salmon fillet.
- 9
Press the herb-breadcrumb mixture onto the mustard-coated salmon, creating an even crust.
- 10
After the vegetables have roasted for 15 minutes, add the cherry tomatoes to the vegetable tray and place the salmon in the oven alongside the vegetables.
- 11
Roast both for an additional 12-15 minutes, until the salmon is cooked through (internal temperature of 145°F) and the vegetables are tender and slightly caramelized.
- 12
While everything is roasting, whisk together the remaining 1 tablespoon of olive oil with the balsamic vinegar and honey in a small bowl.
- 13
Once done, remove both trays from the oven. Drizzle the vegetables with the balsamic-honey mixture and gently toss.
- 14
Serve each salmon fillet with a generous portion of the roasted vegetables and garnish with a slice of lemon.
Nutrition Information (per serving)
420
32g
18g
24g
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