Herb-Crusted Salmon
This easy 30-minute sheet pan Herb-Crusted Salmon with veggies is a perfect weeknight meal. It’s packed with flavor, has minimal cleanup, and is loaded with nutritious ingredients. Tender salmon fillets are coated in a crispy, buttery herb crust with fresh rosemary, thyme, and Parmesan, then roasted alongside sweet potatoes, Brussels sprouts, and juicy cherry tomatoes. A touch of garlic and red pepper flakes adds just the right kick. With everything coming together on one baking sheet, this dish is simple, satisfying, and absolutely delicious! Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
Veggies
- 1 medium sweet potato, unpeeled and cut into ½-inch cubes
- 6 oz brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 garlic cloves
- 1 cup cherry tomatoes
Salmon
- 1 cup panko bread crumbs
- ¼ cup freshly grated parmesan cheese
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh thyme leaves
- 3 tablespoons Chopped fresh parsley
- 3 tablespoons melted unsalted butter
- 1 teaspoon kosher salt
- 1 lemon, zested, plus lemon juice for serving
- 3 garlic cloves, minced
- 2 tablespoons dijon mustard
- 2 (7-ounce) salmon fillets
Nutrition Info
- Calories 954
- Fat 43g
- Carbs 98g
- Fiber 10g
- Sugar 25g
- Protein 39g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C).
- Make the veggies: In a bowl, toss together the sweet potato, Brussels sprouts, oil, salt, black pepper, red pepper flakes, and garlic. Arrange on a baking sheet with the cherry tomatoes. Set aside.
- In a bowl, stir together the panko, Parmesan, rosemary, thyme, parsley, butter, salt, lemon zest, and garlic. Set aside.
- Spread the mustard evenly over the tops of the salmon (skin side facing down). Press the panko mixture evenly onto the tops of the salmon.
- Add the salmon, skin side down, to the baking sheet, pushing the veggies out to the sides and placing the salmon in the center. Bake for about 25 minutes, or until the salmon is golden brown and cooked through (internal temp should be 125°F–130°F for medium).
- If desired, for extra crunch, broil for 1–2 minutes.
- Serve immediately with a squeeze of lemon, if desired.
- Enjoy!
- Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.
Related Recipes
