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Easy Herbed Salmon Recipe with Crispy Spring Vegetables

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A quick and easy salmon dish featuring a herbaceous crust paired with crisp spring vegetables, perfect for a nourishing and satisfying weeknight meal.

Ingredients

Scale
  • 4 salmon fillets, skin-on if possible (about 6 oz / 170 g each)
  • 2 tablespoons fresh herbs (parsley, dill, thyme), finely chopped
  • 2 cloves garlic, minced
  • 1 lemon, zest and juice
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby carrots, halved lengthwise if large
  • 8–10 radishes, quartered
  • 4–5 green onions, sliced diagonally
  • 1 tablespoon butter (optional)

Instructions

  1. Pat the salmon fillets dry with paper towels to ensure crispiness. In a small bowl, combine chopped parsley, dill, thyme, minced garlic, lemon zest, about ½ teaspoon salt, and ¼ teaspoon pepper. Add 1 tablespoon olive oil and mix to form a loose paste. Spread this herb mixture evenly over the top of each salmon fillet. Set aside.
  2. Trim the asparagus and snap peas, halve the baby carrots if large, quarter the radishes, and slice the green onions diagonally. Toss all vegetables in a bowl with 1 tablespoon olive oil, a pinch of salt, and pepper to coat evenly.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place the salmon fillets skin-side down and cook for 4-5 minutes without moving them until edges turn opaque and a golden crust forms. Flip carefully and cook the other side for 3-4 minutes until salmon is cooked through and flakes easily. Remove salmon from pan and tent with foil to rest.
  4. In the same skillet, add 1 tablespoon butter and swirl to melt. Add the vegetables and cook over medium heat, stirring occasionally, until tender but still crisp, about 6-8 minutes. Toss in green onions during the last 2 minutes. Season with a squeeze of fresh lemon juice and adjust salt and pepper.
  5. Arrange the crispy spring vegetables on warm plates and top with the herbed salmon fillet. Garnish with a lemon wedge and fresh herb sprigs if desired.

Notes

Pat salmon dry before cooking to ensure crispiness. Let salmon sear undisturbed until it naturally releases from the pan. Rest salmon under foil to keep it juicy. Use fresh herbs for best flavor. For dairy-free, omit butter and use extra olive oil. Oven-baking option: roast salmon and vegetables at 400°F (200°C) for 12-15 minutes.

Nutrition

Keywords: salmon, herbed salmon, spring vegetables, quick dinner, healthy meal, pan-seared salmon, crispy vegetables, easy recipe

Find it online: https://lucydishes.com/easy-herbed-salmon-recipe-with-crispy-spring-vegetables-to-impress/