Baked Herb-Crusted Salmon with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets coated with a savory herb crust baked to perfection, paired with a medley of roasted seasonal vegetables. This international-inspired seafood (gluten free option) ready in about 50 minutes pairs salmon fillets, panko breadcrumbs, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (8 ratings) Prep: 15 min Cook: 35 min Serves 4 International cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 medium carrots, 2 medium zucchinis, and 1 large red bell pepper cut into pieces with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes.
  2. Step 2: In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Pat dry 4 salmon fillets and brush tops with 2 tbsp olive oil. Press the breadcrumb mixture evenly onto the top of each fillet.
  4. Step 4: After vegetables have roasted 20 minutes, push them to the sides of the baking sheet and place salmon fillets in the center. Roast everything together for an additional 12-15 minutes until salmon flakes easily with a fork and crust is golden.
  5. Step 5: Remove from oven and serve salmon alongside the roasted vegetables.

Frequently asked questions

How long does Baked Herb-Crusted Salmon with Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Crusted Salmon with Roasted Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Herb-Crusted Salmon with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Crusted Salmon with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Herb-Crusted Salmon with Roasted Vegetables gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes