Description
Enjoy this Herb-Crusted Salmon with Roasted Root Vegetables, a comforting and vibrant dish perfect for weeknight dinners or entertaining.
Ingredients
Scale
- 4 fillets Fresh salmon (skin-on preferred)
- 1/4 cup Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon zest
- 2 tablespoons Olive oil
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (to taste)
- 2 cups Carrots (sliced)
- 2 cups Parsnips (sliced)
- 2 cups Sweet potatoes (sliced)
- 1 cup Red onion (sliced)
- 2 teaspoons Fresh thyme (leaves)
- 2 tablespoons Olive oil
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) while you prep the vegetables.
- Slice carrots, parsnips, sweet potatoes, and red onion into uniform ½-inch pieces.
- In a large bowl, toss chopped root vegetables with olive oil, fresh thyme leaves, salt, and pepper.
- Arrange seasoned vegetables in a single layer on a rimmed baking sheet; roast at 400°F (200°C) for 25–30 minutes.
- Combine chopped parsley, dill, minced garlic, lemon zest, salt, and pepper in a small bowl; drizzle with olive oil and stir until a paste forms.
- Pat salmon fillets dry with paper towels; season skin-side with salt and pepper.
- Spread the herb paste generously over the top of each fillet.
- Place salmon fillets on a lined baking sheet; bake in the preheated oven for 12–15 minutes.
- Allow salmon to rest for 2 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Fillet
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg