Why you’ll Love this Herb Crusted Salmon
- Easy meal: Made all on one sheet pan and ready in 30 minutes.
- Healthy dinner: Filled with protein, Omega-3s, and vitamins.
- Delicious herb seasoning: The fresh garlic herb butter adds so much rich flavor to the tender, flaky salmon.
Looking for another lighter-tasting salmon dish to keep on rotation? Try one pan everything bagel salmon and roasted broccoli, Olive Garden copycat herb grilled salmon, salmon pesto pasta, or honey garlic salmon bowls.
Ingredients You’ll Need
- Bread Crumbs: It turns golden and crunchy in the oven! Use gluten-free if needed.
- Salmon: Salmon fillets are rich in omega-3s, protein, vitamins, and minerals. I prefer wild-caught salmon.
- Parmesan cheese: Holds the crust mixture together. Substitute with nutritional yeast.
- Seasonings: Garlic, parsley, and dill.
- Lemon: A nice touch of citrus to balance flavors.
- Unsalted butter: Use vegan butter if needed.
- Baby Yukon gold potatoes: They’re gold and buttery, just like the inside of the salmon when it’s cooked.
- Carrots: The cook time will vary based on the size carrots you use. Make sure they’re uniform in size so they cook evenly.
- Olive oil: You can substitute it with avocado oil.
- Seasoning: Kosher salt, fresh cracked black pepper, garlic powder, garlic, and dried dill.
How to Make Herb Crusted Salmon
- Roast the potatoes and carrots: Add the potatoes and carrots to a large baking sheet. Drizzle with a little olive oil and seasonings and toss to coat. Roast at 425°F for 15 minutes.
- Mix the herb topping: While they’re baking, combine the breadcrumbs, melted butter, garlic, parsley, fresh dill, lemon zest, and parmesan cheese in a small bowl.
- Add salmon to the pan: Remove the veggies from the oven and toss them quickly, pushing them to the outer edges of the sheet pan. Add the salmon fillet to the center of the pan and brush the salmon with melted butter.
- Bake the salmon: Top it with the prepared herb mixture, pressing down gently to help it stick to the salmon. Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F. The carrots and potatoes should be golden brown.
What Herbs Taste Good with Salmon?
Salmon is a versatile fish that pairs well with a variety of herbs, enhancing its flavor and adding freshness. I love to serve salmon with fresh herbs like dill, parsley, tarragon, thyme, rosemary, basil, or sage.
How Long to Bake Salmon?
After testing many salmon recipes cooked in the oven, I’ve mastered baking salmon in the oven. So much so that I created a guide on how long to bake it. I prefer baking salmon at a higher temperature for a shorter period of time and using an instant read thermometer to pull it out of the oven when it reaches 130-135°F. H
Here are general cook times for 4-ounce salmon filets at 425° depending on your preferred level of doneness. Cook times may vary depending on the size of the salmon fillet.
- Rare Salmon: 8-10 minutes (120°F or less)
- Medium-Rare Salmon: 10-12 minutes(120-130°F)
- Medium Salmon: 12-14 minutes (130-140°F) (what I recommend!).
- Well-Done Salmon: 16-20 minutes (145°F or more, please don’t do this).
What to Serve with Herb Crusted Salmon
I built in an automatic side dish by making this a sheet pan meal! You can easily swap out any of the vegetables with others like bell peppers, broccoli, or zucchini. You can omit the roasted veggies and try another side:
You can also browse all of my side dishes, especially my vegetable side dishes!
How to Store
Store leftover salmon in an airtight container in the fridge for up to 3 days. Warm it up in the air fryer or place it all on the same baking tray in the oven at 350°F until heated through. You can also enjoy it cold on top of a salad!
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Herb Crusted Salmon
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Ingredients
Potatoes and Carrots
- 1 pound baby Yukon gold potatoes halved
- 1 pound carrots peeled, halved and cut into thin 3-inch strips (Note 1)
- 2 tablespoons olive oil
- 1 teaspoon EACH: kosher salt, garlic powder
- 2 cloves minced garlic
- 1/2 teaspoon dried dill
Herb Crusted Salmon
- 1/3 cup plain bread crumbs or Panko bread crumbs gluten-free if needed (Note 2)
- 4 cloves minced garlic
- 1/4 cup fresh parsley finely chopped
- 3 Tablespoons fresh dill finely chopped, plus more to garnish
- Zest from 1/2 lemon (about 2 teaspoons)
- 1/3 cup parmesan cheese
- 4 (5-6 ounce) salmon filets (Note 3)
- 3 Tablespoons melted unsalted butter or vegan butter divided
Dill Sauce
- 2 Tablespoons Mayonnaise (I like Primal Kitchen)
- 1/3 cup sour cream dairy-free if needed (I like Kite Hill)
- 2 Tablespoons lemon juice (1/2 lemon)
- 2 Tablespoons fresh chopped dill
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Add the halved potatoes and carrots to a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, minced garlic, and dried dill and toss to coat. Bake the potatoes and carrots in the preheated oven for 15 minutes.1 pound baby Yukon gold potatoes, 1 pound carrots, 2 tablespoons olive oil, 1 teaspoon EACH: kosher salt, garlic powder, 2 cloves minced garlic, 1/2 teaspoon dried dill
- While they’re baking, prepare the herb topping. Combine the bread crumbs, melted butter, minced garlic, fresh parsley, fresh dill, lemon zest, and parmesan cheese in a medium bowl.1/3 cup plain bread crumbs or Panko bread crumbs, 4 cloves minced garlic, 1/4 cup fresh parsley, 3 Tablespoons fresh dill, Zest from 1/2 lemon, 1/3 cup parmesan cheese
- Remove the potatoes and carrots from the oven and toss them quickly, pushing them to the outer edges of the pan to make room for the salmon filets in the center.4 (5-6 ounce) salmon filets, 3 Tablespoons melted unsalted butter or vegan butter
- Add the salmon fillet to the center of the pan. Brush them with melted butter. Top them with the prepared bread crumb and herb mixture, pressing down gently to help it stick to the salmon. Do your best to cover the entire filet evenly.
- Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F, with a target temperature of 145°F while it rests and the carrots and potatoes are golden brown. The cooking window is large because the length of time will depend on the size of the salmon filets. It took about 16 minutes for the filets in these images to reach 140°F in the thickest part of the salmon.
- While the salmon is cooking, mix the dill sauce ingredients together. Spoon the sauce over the potatoes and carrots before serving.2 Tablespoons Mayonnaise, 1/3 cup sour cream, 2 Tablespoons lemon juice, 2 Tablespoons fresh chopped dill, Salt and pepper to taste
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This turned out SO good! I can’t say enough good things.
Thank you so much Lisa!!
This turned out SO good! I can’t say enough good things. My two kids who don’t Ike salmon even ate it. Thank you!
Wow! This recipe was definitely a keeper. I made the salmon exactly as the recipe says, but cooked it in the air fryer for 17 minutes. It turned out perfectly. I didn’t make the dill sauce, but it didn’t need it. I served it with caramelized carrots and rice. Everyone loved it. Thank you for the delicious recipe.
The recipe as written is very confusing to follow. Also, where is the dill sauce recipe? It’s not listed anywhere in the directions.
Hey Dana! Did you jump down to the full recipe card? I reviewed the recipe there and the dill sauce is there. I already read through the directions and they are very easy to follow. Wondering if you were reading the blog post itself instead of looking at the full recipe card. Thanks!
Did I miss the sauce ingredients somewhere???
They got cut off for some reason! I updated the recipe!
This is beyond delicious!!!
Thank you, Sally!
Delicious!! My husband who dislikes salmon loved it. Best salmon he has ever had. I forgot to make the creamy dill sauce and it was still so good. I added the melted butter to the breadcrumb mixture rather than brushed on the salmon and think that worked out well. Loved this recipe!
Can I use Trout instead? Not a fan of salmon