Herb Crusted Salmon With Roasted Vegetables Recipe

British cuisine · 336 calories

About this recipe

Herb-Crusted Salmon with Roasted Vegetables is a delightful British-inspired dish combining tender salmon with a medley of roasted seasonal vegetables. The salmon is coated in a fragrant mixture of parsley, dill, garlic, and lemon zest, creating a crispy, flavorful crust. Paired with roasted carrots, courgettes, and juicy cherry tomatoes, this dish balances protein-rich salmon with fiber-packed vegetables for a nutritious and satisfying meal. Cooking the salmon in a skillet first ensures a perfect crust, while finishing it in the oven alongside the vegetables brings all the flavors together. Ideal for a cozy dinner or a special evening, this recipe is easy to follow and ready in just 40 minutes. Whether you're looking for a comforting yet healthy meal or a way to impress at the dinner table, this dish is sure to please.

Ingredients

  • 230G Mowi Asc Scottish Salmon Fillets
  • 100 g Yorkshire English Carrots 100G
  • 750G Casa Marrazzo Grilled Courgette In Oil, 750G
  • - Biona Organic Whole Cherry Tomatoes
  • - Biona Capers In Olive Oil
  • - Schwartz Flat Leaf Parsley
  • NaN Top Op Suva Dill Seeds
  • 1 Lemon - 1 Each
  • 50G Black Garlic Cloves, 50G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. 2. Wash and peel the carrots, then slice them into sticks. Cut the courgette into thick slices and halve the cherry tomatoes.
  3. 3. Arrange the vegetables on the baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20 minutes.
  4. 4. While the vegetables roast, finely chop the parsley, dill, and garlic. Zest the lemon and mix it with the herbs and garlic.
  5. 5. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
  6. 6. Press the herb mixture evenly onto the top of each salmon fillet to form a crust.
  7. 7. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Sear the salmon fillets, crust-side down, for 3 minutes.
  8. 8. Flip the salmon fillets carefully and cook for another 2 minutes. Transfer them to the baking tray with the vegetables.
  9. 9. Roast the salmon alongside the vegetables for an additional 8 minutes until cooked through.
  10. 10. Squeeze fresh lemon juice over the salmon and vegetables before serving.
  11. 11. Plate the roasted vegetables and top with the herb-crusted salmon. Serve immediately for a warm, balanced dinner.