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Herb-Crusted Salmon with Roasted Asparagus and Cherry Tomatoes Recipe

Herb-Crusted Salmon with Roasted Asparagus and Cherry Tomatoes recipe


This dish is a yummy fish meal with veggies. It has salmon with a crust of herbs. There are also roasted asparagus and little red tomatoes. It's cooked in the oven and served with rice. It's a good dinner for families.


1 cup jasmine rice
2 tbsp chopped fresh dill
1 pint cherry tomatoes
1 bunch asparagus, trimmed
1 lemon, zested and juiced
1 1/2 lb salmon fillet
1/4 cup panko breadcrumbs
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper


Preheat oven to 425°F (220°C).
Rinse the jasmine rice under cold water, then cook according to package instructions.
Mix the chopped dill, lemon zest, panko breadcrumbs, garlic powder, oregano, salt, and black pepper in a bowl.
Place the salmon fillet on a lined baking sheet. Brush the top of the salmon with 1 tbsp olive oil.
Press the herb-breadcrumb mixture onto the salmon fillet.
Place the cherry tomatoes and asparagus on the same baking sheet, drizzle with the remaining 1 tbsp olive oil, and toss to coat.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.
Remove from the oven and drizzle lemon juice over the cooked salmon and vegetables.
Serve the herb-crusted salmon with the roasted asparagus, cherry tomatoes, and cooked jasmine rice.

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