Williams' Herb-Crusted Salmon
Succulent salmon fillets topped with a fragrant herb crust, served with roasted vegetables. This american-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, olive oil, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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) salmon fillets
- 2 tbsp olive oil
- 1 tbsp, chopped fresh dill
- 1 tbsp, chopped fresh parsley
- 1 tbsp, chopped fresh chives
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup, halved cherry tomatoes
- 1 cup, sliced into 1/4-inch rounds zucchini
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat 4 salmon fillets (6 oz each) dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: In a small bowl, mix 1 tbsp fresh dill, 1 tbsp fresh parsley, 1 tbsp fresh chives, 1 tsp lemon zest, and 2 tbsp olive oil to form a paste.
- Step 3: Spread the herb mixture evenly over the top of each salmon fillet, pressing gently to adhere.
- Step 4: Arrange 1 cup cherry tomatoes, 1 cup zucchini slices, and 1 cup broccoli florets on a baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 5: Place the salmon fillets on top of the vegetables, skin-side down if using skin-on, and bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
- Step 6: Remove from oven and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Williams' Herb-Crusted Salmon 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 Williams' Herb-Crusted Salmon?
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 Williams' Herb-Crusted Salmon?
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 Williams' Herb-Crusted Salmon 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 Williams' Herb-Crusted Salmon?
American 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
