Herb-Crusted Salmon with Winter Vegetables

American · Winter · 60 min · Serves 4 · By Lesapor Test Kitchen

This one-pan meal celebrates the bounty of winter vegetables combined with perfectly cooked salmon, crusted in fragrant herbs. The dish is both elegant and hearty, perfect for a cozy dinner party or a sophisticated weeknight meal.

Ingredients

  • 4 salmon fillets, 6 ounces each, skin-on
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup panko breadcrumbs
  • 1/4 cup finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh dill
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1/2 teaspoon smoked paprika
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste

Method

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, mix together the Dijon mustard and honey. Brush the top of each salmon fillet with the mixture and set aside.
  3. In another bowl, combine the panko breadcrumbs, parsley, dill, and lemon zest. Press this mixture onto the mustard-coated side of each salmon fillet to form a crust.
  4. On the prepared baking sheet, toss the Brussels sprouts, sweet potato cubes, carrots, and red onion wedges with olive oil, smoked paprika, sea salt, and black pepper. Spread the vegetables out in an even layer.
  5. Nestle the crusted salmon fillets among the vegetables, skin-side down.
  6. Bake for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
  7. Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.