Herb-Crusted Salmon with Roasted Vegetables and Creamy Dill Sauce
A vibrant one-pan dinner featuring juicy salmon fillets topped with a crunchy herb, walnut, and Parmesan crust, surrounded by roasted green beans, cherry tomatoes, mushrooms, and pearl onions, served with a cool sour cream and fresh herb sauce.
- Prep20 min
- Cook20 min
- Total40 min
- DifficultyEasy
- Servings4
This recipe brings together the richness of salmon with a crispy, savory crust made from walnuts, Parmesan, and ranch seasoning, all baked on a single sheet pan for easy cleanup. The vegetables roast alongside the fish, soaking up the flavors, while a simple herb sauce adds a fresh, creamy finish.
Perfect for a low-carb, high-protein meal that feels special enough for company yet simple enough for a weeknight dinner. The combination of textures—tender fish, crunchy topping, and roasted veggies—makes every bite interesting.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 400°F.
- Prepare the vegetables: trim the green beans, halve the cherry tomatoes, slice the mushrooms, and peel the pearl onions. Place them on a large sheet pan or ovenproof dish. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat. Push the vegetables to the sides, leaving a space in the center for the salmon.
- Pat the salmon fillets dry and place them in the center of the pan. In a small bowl, combine the walnuts, remaining olive oil, Parmesan cheese, and ranch seasoning. Mix well, then press the mixture evenly onto the top of the salmon fillets.
- Bake for 20 minutes, or until the salmon is cooked through and flakes easily. The internal temperature should reach 122-125°F (50-125°F).
- While the salmon bakes, make the herb sauce: in a small bowl, stir together the sour cream, chopped dill, chopped chives, and garlic powder. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Serve the salmon and roasted vegetables warm, with the herb sauce on the side or drizzled over the top.
💡 Tips
- For even cooking, cut the vegetables into similar-sized pieces.
- If you don't have ranch seasoning, mix 1 teaspoon each of dried dill, dried parsley, onion powder, and garlic powder.
- Leftover salmon and vegetables keep well in the fridge for up to 2 days; reheat gently.
Inspired by a recipe from Diet Doctor