Description
Herb-Crusted Baked Salmon with Roasted Baby Potatoes
Ingredients
For the Herb-Crusted Salmon:
4 salmon fillets
1/2 cup panko breadcrumbs
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tbsp fresh basil, chopped (or 1 tsp dried)
1/4 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste
For the Roasted Baby Potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1 tsp fresh rosemary, chopped
Salt and pepper to taste
Directions
Preheat Oven: Preheat oven to 400°F (200°C).
Prepare Potatoes: In a large bowl, toss baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
Prepare the Herb Crust: In a small bowl, combine panko breadcrumbs, chopped herbs (parsley, chives, basil), Parmesan cheese, and olive oil. Mix well.
Season and Coat Salmon: Place salmon fillets on a lined baking sheet. Season with salt and pepper, then press the herb-panko mixture onto the tops of each fillet, pressing gently to adhere.
Bake: After the potatoes have roasted for 20 minutes, add the salmon to the oven on a separate rack. Continue roasting both for another 15 minutes, or until the salmon is cooked through and the potatoes are golden and tender.
Serve: Plate the salmon with roasted potatoes on the side and garnish with extra herbs if desired. Serve warm and enjoy!
Times
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 480 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure your salmon fillets are patted dry with a paper towel; this helps the crust adhere. While the oven preheats, halve the baby potatoes—if they are very small, you can leave them whole. Toss them thoroughly with oil and seasoning to ensure even coating. When roasting, place them cut-side down on the baking sheet for maximum caramelization. For the crust, finely chop the fresh herbs to release their oils. Combine the panko, herbs, Parmesan, and oil until the mixture resembles wet sand. After seasoning the salmon, firmly press a generous, even layer of the crust onto the top of each fillet. Use a separate baking sheet for the salmon to allow for proper air circulation. The key is timing: add the salmon to the oven only after the potatoes have had their initial 20-minute roast.
Serving Suggestions
This elegant yet easy dish pairs beautifully with a variety of sides. For a fresh, crisp contrast, serve it alongside a simple arugula salad with a lemon vinaigrette. Steamed asparagus or green beans also complement the rich salmon perfectly. To elevate the meal, add a dollop of lemon-dill yogurt sauce or a squeeze of fresh lemon juice just before serving. For a complete, colorful plate, consider adding roasted cherry tomatoes or sautéed spinach.
How-to Summary
In short: Preheat oven to 400°F. Toss halved baby potatoes with oil, rosemary, salt, and pepper; roast for 20 minutes. Meanwhile, mix panko, fresh herbs, Parmesan, and oil to form the crust. Season salmon fillets, press the crust mixture on top, and bake alongside the potatoes for an additional 15 minutes, until salmon is flaky and potatoes are tender.
Frequently Asked Questions
- Can I use dried herbs instead of fresh? Yes, but use only one-third the amount, as dried herbs are more potent. The flavor will be slightly different but still delicious.
- How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F. The crust should be golden brown.
- Can I prepare this dish ahead of time? You can prepare the herb crust and coat the salmon up to an hour in advance. Keep it refrigerated until ready to bake. The potatoes are best roasted fresh.
- What can I substitute for panko breadcrumbs? Regular breadcrumbs will work, but they create a denser crust. For a gluten-free option, use crushed gluten-free crackers or almond flour.
- My crust isn’t sticking to the salmon. What went wrong? Ensure the salmon surface is very dry before applying the crust. Pressing firmly and using the olive oil in the mixture as a binder are crucial steps.
Common Mistakes to Avoid
- Overcrowding the Pan: Placing potatoes or salmon too close together steams them instead of roasting, resulting in soggy crusts and potatoes.
- Underseasoning: Don’t forget to season the salmon itself with salt and pepper before adding the crust, or the fillet may taste bland.
- Using Wet Herbs: Ensure fresh herbs are washed and thoroughly dried before chopping to prevent a clumpy, damp crust.
- Overcooking the Salmon: Bake just until the salmon is opaque and flakes. Overcooking dries it out. Remember, it will continue to cook slightly after removal from the oven.
Conclusion
This Herb-Crusted Baked Salmon with Roasted Baby Potatoes is a testament to how simple ingredients can create a spectacular meal. It’s a healthy, flavorful, and impressively easy dinner that is perfect for both weeknights and entertaining guests. Mastering the technique of the crispy, herbed crust and perfectly timed roasting will give you a reliable, restaurant-quality dish to enjoy again and again.