Herb-Crusted Salmon with Summer Vegetables
Equipment
- Large rimmed sheet pan
- Parchment paper
- Small mixing bowl
- Instant-read thermometer
- Paper towels
- Sharp knife and cutting board
- Microplane or zester
Ingredients
Salmon
- 4 salmon fillets 6 oz each, skin-on, center-cut, patted completely dry
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt for the salmon
- 0.5 teaspoon black pepper freshly ground
Herb Crust
- 0.5 cup fresh flat-leaf parsley finely chopped
- 3 tablespoons fresh dill finely chopped
- 3 tablespoons fresh basil finely chopped
- 4 cloves garlic minced
- 1 lemon zested, then cut into wedges for serving
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon red pepper flakes optional
Summer Vegetables
- 2 cups cherry tomatoes halved
- 2 medium zucchini sliced into half-moons, about 1/2-inch thick
- 1 large red bell pepper seeded and cut into 1-inch pieces
- 1 large yellow bell pepper seeded and cut into 1-inch pieces
- 1 medium red onion cut into thin wedges
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano
Instructions
Prepare & Roast the Vegetables
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it with olive oil.
- Add the cherry tomatoes, zucchini, bell peppers, and red onion to the sheet pan. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and dried oregano. Toss everything together directly on the pan until evenly coated, then spread into a single even layer.
- Roast the vegetables in the preheated oven for 10 minutes while you prepare the salmon and herb crust.
Make the Herb Crust
- In a small bowl, combine the finely chopped parsley, dill, and basil with the minced garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt, and red pepper flakes if using. Mix well until it forms a cohesive, fragrant paste. Set aside.
Prepare the Salmon
- Pat the salmon fillets completely dry on all sides with paper towels — this is the most important step for achieving a proper crust. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Brush or drizzle 1 tablespoon of olive oil over the top surface of each fillet, then generously press the herb mixture onto the top of each piece of salmon, pressing gently so it adheres well.
Roast Together & Serve
- After the vegetables have roasted for 10 minutes, remove the pan from the oven. Push the vegetables to the edges of the pan to create space in the center, or nestle the salmon fillets skin-side down directly among the vegetables, spacing them evenly.
- Return the pan to the oven and roast for 18-22 minutes, until the herb crust is golden and fragrant and the salmon reaches an internal temperature of 125-130°F for medium or 145°F for fully cooked through. The vegetables should be tender and caramelized at the edges.
- Remove from the oven and let the salmon rest for 3-5 minutes. Squeeze fresh lemon juice over everything, garnish with extra fresh herbs if desired, and serve immediately directly from the pan with lemon wedges alongside.
Notes
Herb crust tip: The herb crust can be made up to 24 hours ahead and stored covered in the refrigerator — the flavors will deepen beautifully overnight. Panko variation: Stir 3 tablespoons of panko breadcrumbs into the herb mixture before applying for an extra-crunchy crust. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8-10 minutes to preserve the crust texture — avoid the microwave which will make the salmon rubbery. Make it ahead: The vegetables can be prepped and seasoned up to 8 hours in advance and kept refrigerated until ready to roast.
Nutrition
Calories: 420kcalCarbohydrates: 14gProtein: 37gFat: 24gSodium: 690mgFiber: 4gSugar: 7g