Herb-Crusted Salmon with Roasted Carrots
A vibrant dinner featuring wild-caught salmon with a crunchy herb crust, paired with naturally sweet roasted carrots for sustained energy. This mediterranean-inspired whole30 (whole30, high protein) ready in about 24 minutes pairs (6 oz each, skin-on) salmon fillets, avocado oil, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 (6 oz each, skin-on) salmon fillets
- 2 tbsp avocado oil
- 1/4 cup finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
- 1 tsp lemon zest
- 12 oz, peeled and cut into 1-inch sticks carrots
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 12 oz peeled carrot sticks with 1 tbsp avocado oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
- Step 2: In a small bowl, mix 1/4 cup finely chopped fresh dill, 2 tbsp finely chopped fresh parsley, and 1 tsp lemon zest. Pat 4 (6 oz) salmon fillets dry, then spread the herb mixture evenly over the flesh side, pressing gently to adhere.
- Step 3: Place salmon skin-side down on the baking sheet with carrots. Roast for 12-14 minutes until salmon flakes easily with a fork and carrots are tender-crisp at the edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Salmon with Roasted Carrots take to make?
Total time is about 24 minutes (10 min prep + 14 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 Herb-Crusted Salmon with Roasted Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Herb-Crusted Salmon with Roasted Carrots?
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 Herb-Crusted Salmon with Roasted Carrots 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 Herb-Crusted Salmon with Roasted Carrots whole30?
Yes — this recipe is tagged whole30, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
