Herb-Crusted Salmon with Summer Vegetables
Equipment
- Large rimmed sheet pan
- Parchment paper
- Small mixing bowl
- Large mixing bowl
- Instant-read meat thermometer
- Pastry brush
- Paper towels
Ingredients
For the Salmon
- 4 salmon fillets 6 oz each, center-cut, skin-on, patted very dry
- 2 tablespoons Dijon mustard
- 1/4 cup fresh flat-leaf parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic minced
- 1 tablespoon lemon zest from about 2 lemons
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
For the Summer Vegetables
- 1.5 cups cherry tomatoes halved
- 2 medium zucchini sliced into half-moons, about 1/2 inch thick
- 2 medium bell peppers any color, sliced into strips
- 1 medium red onion cut into wedges
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika
- 1 lemon sliced into rounds, for roasting and serving
- 2 tablespoons fresh parsley roughly chopped, for garnish
Instructions
Prep & Preheat
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease with olive oil.
- Pat the salmon fillets completely dry with paper towels. This step is critical — surface moisture will prevent the herb crust from crisping properly. Season lightly with salt and pepper and set aside.
Roast the Vegetables
- In a large bowl, toss together the cherry tomatoes, zucchini, bell peppers, and red onion with 3 tablespoons olive oil, salt, pepper, and smoked paprika until well coated.
- Spread the vegetables in a single, even layer on the prepared sheet pan, making sure they are not overcrowded. Scatter a few lemon slices across the pan. Roast in the preheated oven for 12 minutes.
Make the Herb Crust
- While the vegetables roast, prepare the herb crust. In a small bowl, combine the chopped parsley, dill, thyme, minced garlic, and lemon zest. Stir in 2 tablespoons olive oil to bring everything together into a loose, fragrant mixture.
- Brush the top of each salmon fillet generously with Dijon mustard. This is your adhesive — be thorough. Press the herb mixture firmly onto the mustard-coated tops of each fillet so it adheres in an even layer.
Roast the Salmon
- After the vegetables have roasted for 12 minutes, remove the pan from the oven. Push the vegetables to the sides to create space in the center of the pan, and nestle the herb-crusted salmon fillets skin-side down into the cleared spaces.
- Return the pan to the oven and roast for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it reads 125–130°F on an instant-read thermometer for medium, or 145°F for fully cooked through. The herb crust should be golden and fragrant.
Rest and Serve
- Remove the pan from the oven and let the salmon rest for 2 minutes before serving — this helps the juices redistribute and keeps the flesh moist.
- Serve the salmon fillets directly on the pan or transfer to plates, surrounded by the roasted summer vegetables. Garnish with fresh chopped parsley, additional lemon wedges, and any remaining fresh dill. Serve immediately.
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8–10 minutes to avoid overcooking the salmon. The herb crust will soften upon storing — this is normal.
Make it even richer: In the last 5 minutes of roasting, spoon a mixture of 2 tablespoons melted butter, 1 minced garlic clove, and a squeeze of lemon over each salmon fillet for an incredible finishing touch.
Skin-on vs. skinless: Skin-on fillets are recommended as the skin insulates the bottom of the fish and prevents the underside from drying out. The skin peels off easily after roasting if you prefer not to eat it.
Freezer note: Cooked salmon does not freeze well — best enjoyed fresh or within 2 days from the refrigerator.
Nutrition
Calories: 420kcalCarbohydrates: 11gProtein: 38gFat: 24gSodium: 620mgFiber: 3gSugar: 6g