Herb-Crusted Pan-Seared Salmon

Elevate your weeknight dinner with this elegant yet simple herb-crusted salmon. A golden Dijon-herb crust seals in moisture while roasted vegetables round out a complete, restaurant-quality meal in under 30 minutes.

Ingredients

• 4 skin-on salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• 1/4 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, minced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 lb asparagus, trimmed
• 1 pint cherry tomatoes
• Lemon wedges for serving
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Toss asparagus and cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan. Push to the sides.
2. In a small bowl, mix panko, parsley, dill, chives, garlic, and remaining olive oil.
3. Pat salmon fillets dry and season with salt and pepper. Brush the top of each fillet with Dijon mustard.
4. Press the herb-panko mixture firmly onto the mustard-coated side of each fillet.
5. Place salmon skin-side down in the center of the sheet pan among the vegetables.
6. Bake for 12-15 minutes until the salmon flakes easily and the crust is golden.
7. Serve immediately with roasted vegetables and lemon wedges.

Chef Tips

• Bring salmon to room temperature for 15 minutes before cooking for more even results.
• Do not flip the salmon — the crust stays on top and the skin crisps on the bottom.
• Check doneness at 12 minutes — salmon should be slightly translucent in the center for the best texture.
• Swap asparagus for broccolini or green beans depending on the season.