Ultimate Herb-Crusted Salmon with Crispy Potatoes & Garden Salad
A delightful meal combining rich salmon with fresh herbs, crispy potatoes, and vibrant garden salad, perfect for any occasion.
Ingredients
For the Salmon
- 4 pieces Salmon Fillets (skin-on, about 6 oz each)
- ¼ cup Fresh Parsley, finely chopped
- 2 tablespoons Fresh Dill, chopped
- 1 tablespoon Fresh Thyme, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon Zest
- 2 tablespoons Olive Oil
- to taste Salt & Black Pepper
For the Potatoes
- 1 ½ pounds Baby Potatoes, halved
- 3 tablespoons Olive Oil (for potatoes)
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
For the Salad
- 4 cups Mixed Greens
- 1 cup Cherry Tomatoes, halved
- 1 Cucumber, sliced
- ¼ Red Onion, thinly sliced
- 3 tablespoons Olive Oil (for dressing)
- 1 ½ tablespoons Lemon Juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon Honey
Instructions
Preparation
- Preheat the oven to 400°F and line baking sheets with parchment paper.
- Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway for even cooking.
- In a bowl, mix parsley, dill, thyme, garlic, lemon zest, olive oil, salt, and pepper.
- Pat salmon dry and spread the herb mixture evenly over each fillet.
Cooking
- Bake the salmon in the oven for 12–15 minutes, until it is flaky but still moist.
Salad Preparation
- To make the salad, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Toss the dressing with mixed greens, tomatoes, cucumber, and red onion.
Serving
- Plate the herb-crusted salmon with crispy potatoes and the fresh garden salad. Garnish with lemon wedges and extra herbs if desired.
- Serve hot for the best texture and flavor.
Notes
Make sure to pat the salmon dry before applying the herb mixture. You can adjust the herbs based on personal preference or availability. For added crunch, try sprinkling nuts or seeds on the salad. Store leftovers separately; salmon and potatoes can be kept for up to 2 days, while salad is best eaten fresh.