One-Pan Herb-Crusted Salmon and Vegetables

One-Pan Herb-Crusted Salmon and Vegetables

Delicious one-pan herb-crusted salmon is a nice treat after a long hot summer day!



  • 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


  • 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


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

For the vegetables:

  1. 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.

Servings: 4

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