Herb-Crusted Salmon with Spring Vegetables
A flaky salmon fillet topped with a fragrant herb crust, paired with roasted asparagus and new potatoes for a springtime main course. This Nordic-inspired salad recipe, ready in about 65 minutes, pairs Salmon fillet, Potatoes, Asparagus 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 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 oz, skin-on Salmon fillet
- 2 medium, quartered Potatoes
- 1 bunch, trimmed Asparagus
- 1 tbsp, chopped Basil
- 1 tbsp, chopped Dill
- 1 tbsp, chopped Parsley
- 1 tbsp Lemon zest
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss potatoes and asparagus with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Step 2: In a small bowl, mix basil, dill, parsley, lemon zest, and 1 tbsp olive oil. Press the herb mixture onto the salmon fillet.
- Step 3: Place salmon on a baking sheet and roast for 12-15 minutes until cooked through and flaky.
- Step 4: Serve salmon with the roasted vegetables and a sprinkle of fresh herbs.
