Herb-Crusted Salmon with Roasted Roots

Flaky salmon fillets are topped with a savory herb breadcrumb crust and baked alongside tender roasted baby potatoes and asparagus. A wholesome and satisfying meal that's easy enough for a weeknight but special enough for the weekend.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 2
• Cuisine: American
• Difficulty: Medium
• Cost: $7.83/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• bake
• comfort food
• healthy
• roast
• savory

Ingredients

• 1 pound baby potatoes (quartered)
• 1 bunch asparagus (woody ends trimmed)
• 3 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 salmon fillets (6-ounce, skin on or off)
• 0.25 cup panko breadcrumbs
• 1 tablespoon fresh parsley (chopped)
• 0.5 teaspoon dried dill
• 1 clove garlic (minced)
• 1 tablespoon butter (melted)
• 1 lemon (cut into wedges, for serving)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. On the baking sheet, toss the quartered baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer and roast for 15 minutes.
3. While potatoes roast, prepare the asparagus and salmon. In a medium bowl, toss the trimmed asparagus with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
4. In a small bowl, combine the panko breadcrumbs, chopped fresh parsley, dried dill, minced garlic, and melted butter. Stir until crumbs are moistened.
5. Remove the baking sheet from the oven. Add the asparagus to the baking sheet with the potatoes. Place the salmon fillets on the baking sheet (you may need to clear some space or use a second small baking sheet if too crowded). Season salmon with remaining 1/4 teaspoon salt.
6. Divide the herb breadcrumb mixture evenly over the top of each salmon fillet, pressing lightly to adhere.
7. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until salmon is cooked through and flaky, and potatoes and asparagus are tender.
8. Serve the herb-crusted salmon with roasted baby potatoes and asparagus, with lemon wedges on the side for squeezing.

Notes

For a gluten-free option, ensure your panko breadcrumbs are certified gluten-free, or substitute with finely crushed gluten-free crackers.

Nutrition (per serving)

• Calories: 780
• Protein: 54.5 g
• Carbohydrates: 49.3 g
• Fat: 42.1 g
• Fiber: 9.2 g
• Sodium: 920 mg
• Saturated Fat: 10.5 g
• Sugar: 5.1 g
• Cholesterol: 135 mg