Ingredients
Vegetables
- 1 pound baby Yukon gold potatoes (halved)
- 1 pound carrots (peeled, halved, and cut into thin 3-inch strips)
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 cloves minced garlic
- 1/2 teaspoon dried dill
- Salt and pepper to taste
Herb Crust
- 1/3 cup plain bread crumbs or Panko bread crumbs (gluten-free if needed)
- 4 cloves minced garlic
- 1/4 cup fresh parsley (finely chopped)
- 3 tablespoons fresh dill (finely chopped, plus more to garnish)
- Zest from 1/2 lemon (about 2 teaspoons)
- 1/3 cup parmesan cheese
- 3 tablespoons melted unsalted butter or vegan butter (divided)
Salmon
- 4 (5-6 ounce) salmon filets
Dill Sauce
- 2 tablespoons mayonnaise (such as Primal Kitchen)
- 1/3 cup sour cream (dairy-free if needed, such as Kite Hill)
- 2 tablespoons lemon juice (from 1/2 lemon)
- 2 tablespoons fresh chopped dill
Instructions
- Preheat and roast vegetables: Preheat the oven to 425°F. On a large rimmed baking sheet, add the halved Yukon gold potatoes and carrot strips. Drizzle with olive oil and season with kosher salt, pepper, garlic powder, minced garlic, and dried dill. Toss well to coat the vegetables evenly. Place the baking sheet in the oven and roast for 15 minutes.
- Prepare the herb crust: While the vegetables roast, combine the plain bread crumbs or panko, 3 tablespoons melted butter, minced garlic, fresh parsley, fresh dill, lemon zest, and parmesan cheese in a medium bowl. Mix thoroughly to create the herb crust mixture.
- Arrange salmon and vegetables: Remove the baking sheet from the oven and toss the potatoes and carrots gently. Push them towards the outer edges of the baking sheet to make a space in the center for the salmon filets.
- Add salmon and top with herb crust: Place the salmon filets in the cleared center of the baking sheet. Brush the tops of the filets with the remaining melted butter. Generously sprinkle the prepared bread crumb and herb mixture evenly over each filet, pressing lightly to ensure it sticks and covers the entire surface.
- Bake salmon and finish roasting: Return the baking sheet to the oven and bake for 12 to 17 minutes, or until the salmon’s thickest part reaches an internal temperature of 135-140°F; the target temp after resting is 145°F. The vegetables should be golden brown and tender by this time. The cook time depends on the size of the salmon filets, with an average of about 16 minutes for medium-sized filets.
- Make dill sauce and serve: While salmon cooks, prepare the dill sauce by mixing mayonnaise, sour cream, lemon juice, and fresh chopped dill until smooth. Spoon this sauce over the roasted potatoes and carrots right before serving alongside the herb-crusted salmon.
Notes
- Note 1: Cutting carrots into thin 3-inch strips allows them to cook evenly and soften alongside the potatoes.
- Note 2: Use gluten-free bread crumbs if you require a gluten-free option.
- Note 3: Salmon fillets weighing 5-6 ounces each are ideal for even cooking within the suggested bake time.
- Serve immediately for best texture and flavor.
- You can substitute vegan butter and dairy-free sour cream to make this recipe dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
