This Herb-Crusted Baked Salmon is bursting with flavor and pairs perfectly with crispy golden potatoes, tender broccoli, and a refreshing cucumber tomato salad. It’s a nutritious and colorful meal that’s easy enough for a weeknight dinner and elegant enough for guests.
Ingredients:
For the Herb-Crusted Salmon:
4 salmon fillets
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped (or 1 tsp dried)
1 tablespoon fresh parsley, chopped
1 garlic clove, minced
Salt and black pepper to taste
For the Crispy Potatoes:
1.5 lbs baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
For the Veggie Medley:
2 cups broccoli florets
1/2 teaspoon salt
For the Cucumber Tomato Salad:
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 tablespoon olive oil
1 teaspoon red wine vinegar or lemon juice
Salt and pepper to taste
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