Garlic Herb Salmon with Roasted Potatoes, Zucchini & Garden Vegetables

Garlic herb salmon

• 1½ lb (680 g) salmon fillet, center-cut, about 1½ inches (4 cm) thick, skin-on or skinless
• 4 tbsp (57 g) unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tbsp finely chopped fresh rosemary
• 1 tsp lemon zest
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 fresh rosemary sprig, to garnish

Roasted vegetables

• 1 lb (450 g) baby potatoes, mixed gold and red, halved
• 8 oz (225 g) carrots, about 3 medium, cut into 3-inch (7.5 cm) sticks
• 12 oz (340 g) zucchini, about 2 medium, cut into ¾-inch (2 cm) half-moons
• 2 cups (300 g) cherry tomatoes, whole
• 3 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1¼ tsp kosher salt
• ½ tsp black pepper

To serve

• 4 lemon wedges

1. Heat the oven and cut the vegetablesHeat the oven to 425°F (220°C) with a rack in the middle. Halve the baby potatoes, cut the carrots into 3-inch (7.5 cm) sticks and the zucchini into ¾-inch (2 cm) half-moons, and keep the tomatoes whole. Take the salmon out of the fridge to lose its chill.The vegetables are cut to even sizes so they cook at the same pace.
2. Make the garlic herb butterMash the softened butter with the garlic, parsley, thyme, chopped rosemary, lemon zest, salt and pepper until evenly mixed. Leave it at room temperature so it stays spreadable.The butter is soft and thickly speckled with dark green herbs.
3. Start the potatoes and carrotsOn a large 18×13-inch rimmed sheet pan, toss the potatoes and carrots with 2 tablespoons of the olive oil, the Italian seasoning, 1 teaspoon of the salt and the pepper. Spread them in a single layer, cut sides down, and roast 15 minutes.The potatoes start to turn golden on their cut sides.⏱ 15 min timer, roast
4. Add the salmon, zucchini and tomatoesToss the zucchini and tomatoes with the last tablespoon of oil and the remaining ¼ teaspoon of salt. Pull the pan out and push the potatoes and carrots to the edges. Pat the salmon dry and set it in the center. Spread the herb butter thickly over the top and lay the rosemary sprig on it. Scatter the zucchini and tomatoes around the fish.The salmon sits in the middle under a thick layer of herb butter, with vegetables all around.
5. Roast until doneRoast 12 to 15 minutes more, until the salmon flakes easily and reads 135 to 145°F (57 to 63°C) in the thickest part. Let it rest on the pan for 3 minutes.The salmon is opaque and flakes, the tomatoes are wrinkled and blistered, and the potatoes are golden.⏱ 12 min timer, check salmon
6. Plate and serveLift the salmon onto a large white platter with two spatulas. Arrange the vegetables around it and spoon the buttery pan juices over the top. Add the lemon wedges.A whole herb-crusted fillet crowned with rosemary, surrounded by colorful roasted vegetables.

• Use soft butter, not melted. Soft herb butter stays on top of the salmon and melts slowly into it, instead of sliding off into the pan.
• Stagger the vegetables. Potatoes and carrots need about 30 minutes, while zucchini and tomatoes need only about 15. Adding them later keeps everything perfectly cooked, not mushy.
• Don’t crowd the pan. Use a large 18×13-inch rimmed sheet pan and keep the vegetables in a single layer. If it looks packed, use a second pan so they roast instead of steam.
• Dry the salmon first. Patting it dry helps the butter cling and the edges brown.
• Check the temperature. Thick fillets keep cooking as they rest. Pull the salmon at 135°F (57°C) for tender and just opaque, or 145°F (63°C) for fully cooked per USDA guidance.
• Thin fillet? If the salmon is under 1 inch (2.5 cm) thick, add it to the pan 5 minutes later so it doesn’t overcook.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For 8 servings use two pans and two fillets.

Nutrition is an estimate per serving. This recipe is naturally gluten-free, but check your seasoning labels if you need it strictly gluten-free.

Easy swaps

Individual fillets: use four 6 oz (170 g) fillets and add them for the last 10 to 12 minutes.

Other fish: trout and arctic char cook like salmon. Cod or halibut fillets need about 10 to 12 minutes.

Other vegetables: broccoli florets, green beans, bell peppers or asparagus work well. Add asparagus and green beans with the salmon, since they cook quickly.

Dried herbs: use 1 tsp dried thyme, ½ tsp dried rosemary (crushed) and 1 tbsp dried parsley in place of the fresh herbs.

Dairy-free: mix the herbs, garlic and zest with 4 tbsp olive oil instead of butter, and spoon it over the salmon.

Make ahead: mix the herb butter up to 3 days ahead and keep it chilled, then let it soften. Cut the carrots and zucchini up to 24 hours ahead.

Storage and reheating

Fridge: store the salmon and vegetables in airtight containers for up to 3 days.

Reheat: warm the salmon gently at 275°F (135°C) for 10 to 15 minutes, or in the microwave on low power. Re-crisp the vegetables in a 400°F (200°C) oven for 10 minutes. Cold flaked salmon is also good on a salad.