Herb Crusted Salmon

4.72 from 7 votes

This herb crusted salmon is an easy meal featuring a delicious parmesan herb crust on the outside and flavorful, flaky salmon on the inside. Serve it with crispy dill potatoes and carrots for a balanced meal.

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Prep Time5

Cook Time25

Total Time30

Servings: servings

Author: Molly

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

Recipe Equipment

Large rimmed sheet pan

Notes

Note 1. Carrots. Make sure they are somewhat uniform in shape and size so they cook evenly.

Note 2. Gluten-Free Bread Crumbs. We tested this recipe with Aleia’s Plain Gluten-Free Bread Crumbs and they were delicious. You could also use gluten-free panko breadcrumbs

Note 3. Salmon. You can also use a whole, 3 lb salmon filet

*Nutrition information: search 'herb crusted salmon - whatmollymade' on MyFitnessPal to save and log this recipe.

Nutrition

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