Herb-Crusted Salmon Plate with Garlic Potatoes & Veggies
Indulge in the delightful flavors of the Herb-Crusted Salmon Plate with Garlic Potatoes & Veggies. This recipe combines a perfectly seared salmon fillet with a zesty herb crust, accompanied by crispy garlic roasted potatoes and vibrant, seasonal vegetables. Ideal for both busy weeknights and special gatherings, this dish is not only visually appealing but also packed with nutrients, thanks to the omega-3 fatty acids from the salmon and fiber-rich veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Baking and Searing
- Cuisine: American
Ingredients
Scale
- 1 salmon fillet (skin-on or off)
- 1 tsp olive oil
- 1 tsp whole-grain mustard
- tsp garlic powder
- tsp dried herbs (parsley, thyme, or oregano)
- Salt & pepper, to taste
- Juice of lemon + lemon wedge for serving
- 1 cup baby potatoes, halved
- cup cherry tomatoes
- cup broccoli florets
- Optional: fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until golden.
- Season the salmon with salt, pepper, whole-grain mustard, dried herbs, and lemon juice. Heat a skillet over medium-high heat and sear the salmon skin-side down for about 4 minutes per side until cooked through.
- Toss cherry tomatoes and broccoli florets in olive oil; roast them alongside the potatoes during their last 10-12 minutes or sauté them until tender.
- Plate the herb-crusted salmon with roasted garlic potatoes and veggies. Garnish with fresh parsley and serve with a lemon wedge.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 490
- Sugar: 5g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg