Description
Ultimate Herb-Crusted Salmon with Crispy Potatoes & Garden Salad is a complete, elegant dinner featuring flaky salmon topped with a fragrant herb crust, perfectly roasted crispy potatoes, and a refreshing garden salad with lemon dressing.
Ingredients
- Salmon Fillets: 4 (skin-on, about 6 oz each)
- Fresh Parsley: ¼ cup, finely chopped
- Fresh Dill: 2 tablespoons, chopped
- Fresh Thyme: 1 tablespoon, chopped
- Garlic: 2 cloves, minced
- Lemon Zest: 1 teaspoon
- Olive Oil: 2 tablespoons
- Salt & Black Pepper: to taste
- Baby Potatoes: 1 ½ pounds, halved
- Olive Oil (for potatoes): 3 tablespoons
- Garlic Powder: 1 teaspoon
- Paprika: ½ teaspoon
- Mixed Greens: 4 cups
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1, sliced
- Red Onion: ¼, thinly sliced
- Olive Oil (for dressing): 3 tablespoons
- Lemon Juice: 1 ½ tablespoons
- Dijon Mustard: 1 teaspoon
- Honey: ½ teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 400°F and line baking sheets with parchment paper.
- Prepare Potatoes: Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast 25–30 minutes, flipping halfway.
- Prepare Herb Crust: Mix parsley, dill, thyme, garlic, lemon zest, olive oil, salt, and pepper.
- Prepare Salmon: Pat salmon dry and spread herb mixture evenly over each fillet.
- Cook to Perfection: Bake salmon 12–15 minutes, until flaky but moist.
- Make Salad: Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper. Toss with greens, tomatoes, cucumber, and onion.
- Finishing Touches: Plate salmon with crispy potatoes and salad. Garnish with lemon wedges and herbs.
- Serve and Enjoy: Serve hot for the best texture and flavor.
Notes
- Pat salmon dry so herbs stick well.
- Parboil potatoes before roasting for extra crispiness.
- Don’t overdress the salad—keep it light.
- Use a thermometer to cook salmon to 125–130°F for medium doneness.
Nutrition
- Serving Size: 1 plate (salmon, potatoes, salad)
- Calories: 520
- Sugar: 5g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg