One-Pan Herb-Crusted Salmon and Vegetables
One-Pan Herb-Crusted Salmon & Veggies
Nathan Congleton / TODAY
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Rating:
3.5106382 (94 rated)
Servings:
4

I love this recipe because not only is it easy to make, but it only requires one pan to wash up, making it perfect for a busy weeknight. I also love that everything can be prepped the day before and just assembled and cooked right before you're ready to serve.

Technique tip: You can also make this on the grill in a big cast iron skillet. The topping doesn't get as crispy but it still turns out fantastic and the bottom gets nice and caramelized.

Swap options: I swap in different veggies all the time, depending on what's in season and more importantly, what I have on hand. If you're not a fan of salmon, swap it out for chicken breast and just add a bit more cooking time. The topping helps keep the chicken nice and juicy as well!

Ingredients

  • Vegetables

    • 1 zucchini, diced or cut into rounds
    • 1 yellow squash, cut into half-moon pieces
    • 1 bunch asparagus, cut into 1-inch pieces
    • 1 shallot or regular onion, sliced
    • 2 tablespoons extra-virgin olive oil
    • Salt and freshly ground black pepper, to taste
    • 1 teaspoon Italian seasoning
    • 2 tablespoons fresh parsley, chopped
    • 1 squeeze fresh lemon juice
  • Salmon

    • 3 slices ciabatta or any other stale bread
    • 1 clove garlic
    • 1½ tablespoons fresh tarragon
    • 1½ tablespoons fresh parsley
    • 1/2 lemon, zested
    • 2 tablespoons extra-virgin olive oil
    • Four 6-ounce salmon fillets
    • Salt and freshly ground black pepper, to taste

Preparation

Preheat the oven to 425 F. Line a large baking sheet with parchment paper.

For the vegetables:

In a large bowl, toss together the chopped vegetables with the shallot, olive oil, salt, pepper, Italian seasoning, parsley and lemon juice. Evenly scatter the vegetables on the prepared baking sheet. Roast for 15 minutes. Meanwhile, prepare the salmon.

For the salmon:

1. In a small food processor, add the bread, garlic, tarragon, parsley, lemon zest and oil and pulse until the mixture resembles coarse crumbs.

2. Take the vegetables out of the oven, and carefully place the salmon fillets right on top. Season with a pinch of salt and pepper and top them evenly with the bread and herb mixture (really pack it on with your hands so not much falls on top the veggies) and place the pan back in the oven for an additional 15 minutes.

3. Once cooked, sprinkle the parsley all over and drizzle with a little squeeze of lemon.

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Laura Vitale makes delicious 1-pan herb-crusted salmon, veggies

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