Herb-Crusted Baked Salmon with Spring Vegetables
A flavorful herb-crusted salmon dish paired with vibrant spring vegetables, perfect for a wholesome dinner.
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Ingredients
Yields 4 servings
- (4) (6 oz) salmon fillets
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) fresh dill, chopped
- (1/4 cups) breadcrumbs
- (2 tablespoons) olive oil
- (1 tablespoon) lemon juice
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- Salt to taste
- Pepper to taste
- (2 cups) asparagus, trimmed
- (2 cups) cherry tomatoes, halved
- (1 tablespoon) balsamic vinegar
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, combine 1/4 cup chopped parsley, 1/4 cup chopped dill, 1/4 cup breadcrumbs, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Add Salt to taste.
- 3
Place the salmon fillets on a baking sheet lined with parchment paper. Press the herb mixture evenly on top of each fillet.
- 4
In a separate bowl, toss the asparagus and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
- 5
Arrange the vegetables around the salmon on the baking sheet.
- 6
Bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- 7
Drizzle the vegetables with 1 tablespoon balsamic vinegar before serving.
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