Herb-Crusted Salmon with Roasted Spring Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and flavorful spring dinner featuring a crispy herb crust on salmon fillets, served with a medley of seasonal vegetables roasted to perfection. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, dried dill, dried parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 3.8 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat 4 salmon fillets (6 oz each) dry with paper towels. In a small bowl, mix 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Press the mixture evenly onto both sides of the salmon.
  2. Step 2: Place 1 bunch trimmed asparagus, 1 cup halved radishes, and 6 trimmed spring onions in a single layer on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
  3. Step 3: Arrange the salmon fillets on top of the vegetables. Top each salmon fillet with thin slices of 1 lemon.
  4. Step 4: Roast for 12-15 minutes until the salmon is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized. Serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Spring Vegetables?

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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Herb-Crusted Salmon with Roasted Spring 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 Herb-Crusted Salmon with Roasted Spring 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.

What goes well with Herb-Crusted Salmon with Roasted Spring Vegetables?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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