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Crispy Herb-Crusted Salmon Recipe Perfect for Easy Spring Vegetable Dinners

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A quick and easy crispy herb-crusted salmon paired with sautéed spring vegetables, delivering fresh, seasonal flavors and a satisfying crunch.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on
  • 1 cup panko breadcrumbs
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tsp lemon zest (from about 1 lemon)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste
  • 1 cup asparagus tips, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby carrots, sliced diagonally
  • 1/2 cup baby zucchini, halved lengthwise
  • 2 tbsp unsalted butter
  • 1 clove garlic, minced
  • 2 tbsp dry white wine or vegetable broth
  • Salt and black pepper, to taste
  • Fresh lemon juice, to finish (optional)

Instructions

  1. Prepare the Herb Crust: In a medium bowl, combine panko breadcrumbs, chopped parsley, dill, chives, minced garlic, and lemon zest. Drizzle in 2 tablespoons olive oil and mix until crumbs are evenly coated and slightly moist. Season with salt and pepper. Mixture should be crumbly but stick together slightly when pressed. (Approx. 5 minutes)
  2. Prep the Salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. (2 minutes)
  3. Apply the Herb Crust: Press the panko-herb mixture firmly onto the top side of each salmon fillet for an even coating. (3 minutes)
  4. Cook the Salmon: Heat a 10-inch cast-iron or heavy skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down and cook for 4-5 minutes without moving to crisp skin. Flip carefully and cook crusted side for 3-4 minutes until golden and salmon flakes easily. (Total 8-9 minutes)
  5. Sauté the Spring Vegetables: While salmon cooks, melt 2 tablespoons butter in a large sauté pan over medium heat. Add minced garlic and cook until fragrant (~30 seconds). Add asparagus, sugar snap peas, baby carrots, and zucchini. Season with salt and pepper. Sauté 4-5 minutes until tender-crisp. Deglaze with white wine or broth, simmer 1-2 minutes until liquid reduces. Finish with fresh lemon juice. (Total ~8 minutes)
  6. Plate and Serve: Arrange sautéed vegetables on warm plates. Place herb-crusted salmon on top. Drizzle with extra olive oil or a small knob of butter. Garnish with fresh dill or parsley if desired. (2 minutes)

Notes

Pat salmon dry before seasoning for a crispy crust. If crust browns too fast, finish in a 375°F oven for 5 minutes. Use fresh herbs for best flavor. Deglaze vegetables with white wine or broth to add brightness. Lemon juice finish is highly recommended. For gluten-free, substitute panko with gluten-free crackers or almond flour. For dairy-free, use olive oil instead of butter.

Nutrition

Keywords: salmon, herb crust, spring vegetables, quick dinner, healthy, easy recipe, seafood, gluten-free option

Find it online: https://atomicbite.com/crispy-herb-crusted-salmon-recipe-perfect-for-easy-spring-vegetable-dinners/