Herb-Crusted Salmon with Summer Vegetables
Ingredients
- 1/3 cup fresh flat-leaf parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- 3 cloves garlic minced
- 1 tablespoon lemon zest from about 1 large lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard helps the crust adhere
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 4 salmon fillets about 6 oz each, skin-on, wild-caught preferred
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 2 medium zucchini halved lengthwise and sliced into half-moons, about 1/2-inch thick
- 1 pint cherry tomatoes whole
- 1 large red bell pepper seeded and cut into 1-inch pieces
- 1 medium yellow bell pepper seeded and cut into 1-inch pieces
- 1 medium red onion cut into 1-inch wedges
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 large lemon cut into wedges
- 2 tablespoons fresh basil leaves torn, for garnish
- flaky sea salt optional, for finishing
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan (or two standard sheet pans) with parchment paper or foil. Pull the salmon fillets out of the refrigerator and let them sit at room temperature for 15 minutes while you prep everything else.
- In a small bowl, combine the chopped parsley, dill, minced garlic, lemon zest, 3 tablespoons olive oil, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir well until a thick paste forms. Set aside.
- Spread the zucchini, cherry tomatoes, bell peppers, and red onion wedges across the prepared sheet pan in a single layer, making sure not to crowd them. Drizzle with 3 tablespoons olive oil, sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss everything together directly on the pan.
- Roast the vegetables in the preheated oven for 15 minutes, until they are beginning to soften and caramelize at the edges.
- While the vegetables roast, pat the salmon fillets completely dry on all sides with paper towels. Season both sides with the remaining salt and pepper.
- Press a generous, even layer of the herb crust mixture onto the top (flesh side) of each salmon fillet, using the back of a spoon or your fingers to pack it on firmly.
- After the vegetables have roasted for 15 minutes, remove the pan from the oven. Push the vegetables to the sides to create 4 spaces in the pan. Nestle the herb-crusted salmon fillets skin-side down into the cleared spaces.
- Return the pan to the oven and roast for an additional 12 to 15 minutes, until the herb crust is golden and fragrant and the salmon reaches an internal temperature of 125°F for medium (slightly translucent in the center) or 145°F for fully cooked. The cherry tomatoes should be blistered and bursting.
- Remove from the oven and let the salmon rest for 2 minutes on the pan. Garnish with torn fresh basil leaves and a pinch of flaky sea salt. Serve immediately with lemon wedges for squeezing.
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, or serve cold over a salad. For best results: Do not skip patting the salmon dry — this is critical for the herb crust to adhere properly. Variations: Swap parsley and dill for basil and chives. Add kalamata olives or capers to the vegetables for a briny punch. Crumbled feta scattered over the finished dish is highly recommended. Fish swap: Halibut, sea bass, or arctic char all work beautifully with this herb crust and roasting method.