Herb Crusted Salmon With Roasted Vegetables Recipe

English cuisine · 319 calories

About this recipe

Herb-Crusted Salmon with Roasted Vegetables is a delightful English-inspired lunch that combines the tender flakiness of salmon with the vibrant flavors of roasted carrots and broccoli. The dish is seasoned with fresh parsley, dill, and lemon zest, giving it an aromatic and refreshing twist. Perfect for a midday meal, this recipe is rich in protein and healthy fats from salmon and olive oil, ensuring your body gets the nourishment it needs. The vegetables, roasted to perfection, add crunch and a touch of natural sweetness while providing essential fiber. The cooking process is straightforward yet rewarding, with the salmon and vegetables roasting together for a hassle-free preparation. Serve this dish warm and enjoy the balance of nutrients and flavors it offers—a great choice for anyone seeking a wholesome, satisfying lunch.

Ingredients

  • 230G Mowi Asc Scottish Salmon Fillets
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • - Biona Capers In Olive Oil
  • 1 Lemon - 1 Each
  • 1 Garlic Bulb - 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Dill Leaves/Shepu
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Wash and chop the carrots into thin sticks and broccoli into small florets.
  3. 3. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on the tray.
  4. 4. In a small bowl, mix chopped parsley, dill, minced garlic, and the zest of 1 lemon.
  5. 5. Rub the salmon fillets with the herb mixture and drizzle with 1 tablespoon of olive oil.
  6. 6. Place the salmon fillets on the tray alongside the vegetables.
  7. 7. Roast in the oven for 18–20 minutes until the salmon is cooked through and flakes easily.
  8. 8. Squeeze fresh lemon juice over the salmon and vegetables before serving.
  9. 9. Plate the salmon with a generous portion of roasted vegetables and garnish with extra parsley if desired.
  10. 10. Serve warm for a satisfying, nutritious lunch.

How to make Herb Crusted Salmon With Roasted Vegetables

  1. Prepare the vegetables. Preheat the oven to 200°C and line a baking tray with parchment. Cut the carrots into thin sticks and broccoli into small florets, toss with 1 tablespoon of olive oil, salt and pepper, and spread on the tray.
  2. Coat the salmon. Mix chopped parsley, dill, minced garlic and the zest of 1 lemon. Rub the herb mixture over the salmon fillets and drizzle them with 1 tablespoon of olive oil.
  3. Roast together. Place the salmon fillets on the tray alongside the vegetables and roast for 18-20 minutes until the salmon is cooked through and flakes easily.
  4. Add lemon juice. Squeeze fresh lemon juice over the salmon and roasted vegetables just before serving to brighten the flavours.
  5. Plate and serve. Plate the salmon with a generous portion of roasted vegetables, garnish with extra parsley if you like, and serve warm.

Frequently asked questions

How long does Herb Crusted Salmon with Roasted Vegetables take?
About 30 minutes: 10 minutes of prep and 20 minutes of cooking, as the salmon, carrots and broccoli all roast together on one tray.
Is Herb Crusted Salmon with Roasted Vegetables vegetarian?
No, it is not vegetarian. Salmon fillets are topped with parsley, dill, garlic and lemon zest and roasted with carrot sticks and broccoli.
How do I stop the herb topping burning?
Mix the herbs with olive oil so they are well coated, and keep the tray in the middle of the oven. The oil protects the herbs while the salmon cooks.
Can I use trout instead of salmon?
Yes, trout fillets work well with the same herb crust. They are usually thinner, so check them a little earlier for doneness.
How do I keep broccoli from burning on the tray?
Cut the florets small but not tiny, coat them lightly in oil and keep them spread out. Thin tips char quickly, so a little colour is fine.