Sheet Pan Fourth-Inch Herb-Crusted Salmon with Roasted Vegetables

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

A simple sheet pan salmon recipe with a finely chopped herb crust, paired with quarter-inch diced vegetables roasted to perfection. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, panko breadcrumbs, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, 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.

Prep: 15 min Cook: 15 min Serves 2 Mediterranean cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a bowl, mix 1/2 cup panko breadcrumbs, 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh dill, 1 tbsp lemon zest, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Drizzle 2 tbsp olive oil into the mixture and stir until crumbly and moist.
  2. Step 2: Place 2 salmon fillets (6 oz each) on a lined sheet pan. Pat dry and brush each fillet with 1 tbsp olive oil. Press the herb-panko mixture evenly over the top of each fillet, forming a crust.
  3. Step 3: Arrange 1 large carrot, 1 medium zucchini, and 1 small red onion, all diced into 1/4-inch cubes, around the salmon on the sheet pan. Drizzle vegetables with remaining olive oil and season lightly with salt and pepper.
  4. Step 4: Roast in the preheated oven for 12-15 minutes until salmon is cooked through and flakes easily with a fork, and vegetables are tender with slightly crispy edges.
  5. Step 5: Remove from oven and serve immediately, garnished with extra lemon wedges if desired.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Fourth-Inch Herb-Crusted Salmon with Roasted 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 Sheet Pan Fourth-Inch Herb-Crusted Salmon with Roasted 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 Sheet Pan Fourth-Inch 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 Sheet Pan Fourth-Inch Herb-Crusted Salmon with Roasted Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sheet Pan Fourth-Inch Herb-Crusted Salmon with Roasted 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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