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Quick 30-Minute Herb Salmon Recipe with Crispy Roasted Vegetables Made Easy

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A quick and easy recipe featuring herb-seasoned salmon fillets roasted alongside crispy vegetables, perfect for busy weeknights and healthy dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin on for extra crispiness
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup baby carrots or carrot sticks
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional garnish: lemon wedges, fresh dill or additional parsley

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine broccoli florets, baby carrots, red bell pepper strips, and red onion wedges. Drizzle with 3 tablespoons olive oil, then sprinkle smoked paprika, garlic powder, salt, and pepper. Toss until vegetables are evenly coated.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded. Roast in the oven for 15 minutes.
  4. While vegetables roast, prepare the salmon by mixing 2 tablespoons olive oil, minced garlic, lemon juice, chopped parsley, thyme, salt, and pepper in a small bowl.
  5. Pat salmon fillets dry with paper towels. Brush the herb mixture generously over each fillet, coating both sides.
  6. After vegetables have roasted for 15 minutes, push them to one side of the baking sheet. Place salmon fillets skin-side down on the cleared side.
  7. Roast everything together for an additional 12-15 minutes, until salmon is opaque and flakes easily with a fork, and vegetables have golden, crispy edges. Check at 12 minutes to avoid overcooking.
  8. Remove from oven and let rest for 3 minutes before serving.
  9. Serve with optional lemon wedges and fresh dill or parsley sprinkled on top.

Notes

Pat salmon dry before applying herb oil to ensure crispy skin. Roast at high temperature (425°F) for best caramelization and crispiness. Avoid overcrowding the pan to prevent steaming. Let salmon rest 3 minutes after cooking to retain moisture. Tent with foil if vegetables brown too quickly. Use fresh herbs for brighter flavor or increase dried herbs slightly.

Nutrition

Keywords: salmon recipe, quick dinner, roasted vegetables, healthy dinner, herb salmon, crispy vegetables, weeknight meal, gluten-free, dairy-free

Find it online: https://sunnysavory.com/quick-30-minute-herb-salmon-recipe-with-crispy-roasted-vegetables-made-easy/