Herb-Crusted Salmon with Colorful Roasted Vegetables

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Herb-Crusted Salmon with Colorful Roasted Vegetables is a delightful weeknight dinner that combines the rich flavors of salmon with a vibrant array of roasted veggies. This dish not only looks appealing but is also packed with nutrients, making it a great choice for a healthy meal that comes together quickly and easily.

Why You’ll Love This Recipe

This recipe is perfect for those busy evenings when you want something delicious yet uncomplicated. The herb-crusted salmon is baked to perfection, while the roasted vegetables add a burst of color and flavor to your plate. Plus, it’s a one-pan meal that simplifies cleanup!

• Quick and easy preparation
• Healthy and balanced meal
• Visually stunning and satisfying
• Perfect for meal prep or leftovers
• Great for the whole family

Ingredients

• 2 (6-ounce) salmon fillets
• 1 cup broccoli florets
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 2 teaspoons fresh thyme leaves
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 lemon, sliced into wedges (for serving)

How to Make Herb-Crusted Salmon with Roasted Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the broccoli florets, sliced zucchini, and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and half of the thyme leaves. Toss to coat the vegetables evenly.
3. Spread the vegetables in a single layer on one side of the prepared baking sheet.
4. Pat the salmon fillets dry with paper towels. In a small bowl, mix the remaining 1 tablespoon of olive oil, garlic powder, the remaining thyme leaves, salt, and pepper. Rub this mixture over the top of each salmon fillet.
5. Place the salmon fillets skin-side down on the empty side of the baking sheet.
6. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
7. Remove from the oven and serve immediately with lemon wedges for squeezing over the salmon.

Tips for the Best Results

• Make sure not to overcrowd the vegetables on the baking sheet; this helps them roast rather than steam.
• For an extra crispy salmon skin, broil the fillets for the last 2-3 minutes of cooking.
• Feel free to adjust the herbs; dill or parsley can also add wonderful flavor.

Easy Variations

• Substitute any seasonal vegetables you have on hand, such as bell peppers or asparagus.
• For a spicy kick, sprinkle red pepper flakes over the vegetables before roasting.
• Try marinating the salmon fillets in lemon juice and herbs for 30 minutes before cooking for added flavor.

What to Serve With It

• Quinoa or brown rice for a hearty side
• A fresh green salad with a light vinaigrette
• Crusty whole-grain bread to soak up the delicious juices
• Steamed asparagus or green beans for added greens

Storage and Reheating

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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Microwave reheating is also an option, but be cautious to avoid overcooking the salmon.

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