Sheet Pan Herb-Crusted Salmon with Roasted Seasonal Vegetables

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

Salmon fillets coated in a fresh herb crust roast alongside a medley of colorful seasonal vegetables for a simple, flavorful one-pan dinner. This mediterranean-inspired seafood ready in about 30 minutes pairs fillets, about 6 oz each salmon fillets, finely chopped fresh parsley, finely chopped fresh dill 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper. In a small bowl, mix 1/4 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh dill, 1 tsp lemon zest, and 3 minced garlic cloves with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to form the herb crust.
  2. Step 2: Pat dry 4 salmon fillets (about 6 oz each) and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. Spread the herb mixture evenly over the top of each fillet.
  3. Step 3: On the same sheet pan, arrange 1 cup baby carrots, 1 sliced medium zucchini, and 1 chopped red bell pepper. Drizzle vegetables with 1 tbsp olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper. Toss vegetables gently to coat.
  4. Step 4: Place the sheet pan in the preheated oven and roast for 12-15 minutes until the salmon is opaque and flakes easily with a fork, and vegetables are tender and slightly caramelized.
  5. Step 5: Serve each herb-crusted salmon fillet alongside a generous portion of roasted vegetables.

Frequently asked questions

How long does Sheet Pan Herb-Crusted Salmon with Roasted Seasonal 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 Herb-Crusted Salmon with Roasted Seasonal 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 finely chopped fresh parsley from drying out.

Can I substitute ingredients in Sheet Pan Herb-Crusted Salmon with Roasted Seasonal 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 Herb-Crusted Salmon with Roasted Seasonal 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 Sheet Pan Herb-Crusted Salmon with Roasted Seasonal 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.