Herb-Crusted Salmon with Steamed Broccoli, Asparagus & Sweet Potato

Looking for a dinner that feels indulgent but supports your health goals?
According to the American Heart Association, eating fatty fish like salmon twice a week can lower your risk of heart disease by up to 30%. Combine that with fiber-rich sweet potatoes and antioxidant-loaded greens like broccoli and asparagus, and you’ve got a dinner plate that tastes amazing and works hard for your body.

This Herb-Crusted Salmon Plate is a powerhouse of flavor and nutrition. Fresh herbs create a crisp, aromatic crust on oven-baked salmon, paired with perfectly steamed vegetables and roasted sweet potatoes for a colorful, balanced, and easy-to-make meal.

Ingredients

• 2 salmon fillets (5–6 oz each), skin on

• 1 medium sweet potato, peeled and cubed

• 1 cup broccoli florets

• 1 cup asparagus spears, trimmed

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp lemon zest

• 2 tbsp fresh herbs (parsley, dill, thyme – finely chopped)

• Salt & pepper, to taste

• Optional: lemon wedges for serving

Step-by-Step

Step 1: Prep the Sweet Potato

Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, a pinch of salt, and garlic powder. Spread on a parchment-lined baking tray. Roast for 30–35 minutes, flipping halfway through.

Step 2: Prepare the Herb Crust

In a small bowl, mix fresh herbs, lemon zest, salt, and pepper. Pat salmon fillets dry and press the herb mixture evenly onto the top of each fillet.

Step 3: Bake the Salmon

Place salmon fillets skin-side down on a greased or parchment-lined baking sheet. Bake for 12–15 minutes at 400°F, or until the salmon flakes easily with a fork.

Step 4: Steam the Veggies

While the salmon bakes, steam broccoli and asparagus until vibrant and tender-crisp (about 4–5 minutes). Season lightly with sea salt.

Step 5: Plate & Serve

Arrange roasted sweet potatoes, steamed greens, and herb-crusted salmon on a plate. Serve with lemon wedges and a drizzle of olive oil if desired.

Variations

• Spicy Crust: Add crushed red pepper or harissa to the herb blend.
• Mediterranean Twist: Top salmon with chopped olives and sun-dried tomatoes.
• Low-Carb Version: Replace sweet potato with cauliflower mash.
• Air Fryer Option: Use the air fryer for crispier salmon and quicker sweet potato cubes.

COOKING Note

• For crispy salmon skin, bake on a wire rack over a tray.
• Don’t over-steam the vegetables—bright green means done!
• Fresh herbs are best, but dried herbs (used in half the amount) work in a pinch.
• Always rest the salmon for 2 minutes after baking for juicier results.

Serving Suggestions

• Pair with a tahini lemon drizzle or a simple garlic-yogurt sauce.

• Add a side of quinoa or brown rice for extra fiber.

• Serve with a glass of dry white wine or herbal tea for a light evening pairing.

• For kids, mash the sweet potato and slice the salmon into bites for easier eating.

This dish works beautifully for weeknights, meal prep, or elegant weekend dinners.

Storing Tips for the Recipe

• Cooked salmon lasts 3 days in the fridge. Reheat gently to avoid drying out.

• Sweet potatoes and veggies can be prepped in advance and reheated in the oven or microwave.

• Freeze cooked salmon fillets individually for up to 2 months—wrap tightly and store in airtight containers.

• Keep steamed veggies slightly undercooked if storing, to preserve texture when reheating.

Timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Yield: 2 dinner plates

Nutritional Information (Per Serving)

Calories: 490 kcal

Protein: 38 g

Sodium: 310 mg

Healthier Alternatives for the Recipe

• Use wild-caught salmon for a leaner, cleaner source of omega-3s.

• Replace olive oil with avocado oil for higher smoke point and more monounsaturated fats.

• Add leafy greens like spinach or kale to the steamed veggie medley.

• Reduce sodium by skipping pre-seasoned salt blends—use lemon and fresh herbs instead.

This meal is gluten-free, dairy-free, and rich in healthy fats, fiber, and antioxidants.

Common Mistakes to Avoid

• Overcooking salmon – It should flake gently but still be moist in the center.

• Crowding the pan – Give veggies and salmon room to roast or steam evenly.

• Not drying salmon – Moisture prevents the herb crust from sticking and crisping.

• Forgetting acid – A squeeze of lemon enhances and balances all the flavors.

• Skipping seasoning – Layered seasoning makes this dish sing, so season each component well.

Conclusion

This Herb-Crusted Salmon Plate is the perfect harmony of flavor, nutrition, and ease. With just a few fresh ingredients and under an hour from prep to plate, you get a wholesome dinner that feels like fine dining but is rooted in clean, simple cooking.

Frequently Asked Questions (FAQs)

Can I steam the sweet potatoes instead of roasting them?

Yes, but roasting enhances flavor and adds texture. Steaming will yield a softer, sweeter taste.

What herbs work best?

Fresh parsley, dill, thyme, and tarragon work beautifully. You can also try rosemary or chives for variation.

Is this recipe diabetic-friendly?

Yes! Sweet potatoes have a lower glycemic impact than white potatoes, and the balanced fat/protein ratio helps regulate blood sugar.

Can I double the recipe for meal prep?

Absolutely! Cook salmon and sweet potatoes in batches and store separately. Steam veggies fresh or slightly undercook if prepping ahead.

Herb-Crusted Salmon with Steamed Broccoli, Asparagus & Sweet Potato

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• Author: Caroline Jones
• Total Time: 45 minutes
• Yield: 2 dinner plates 1x

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Description

A vibrant, nourishing dinner featuring herb-crusted baked salmon with a crispy golden crust, tender steamed greens, and roasted sweet potatoes. High in protein and rich in flavor.

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Ingredients

Scale 1x2x3x

2 salmon fillets (5–6 oz each), skin on

1 medium sweet potato, peeled and cubed

1 cup broccoli florets

1 cup asparagus spears, trimmed

1 tbsp olive oil

1 tsp garlic powder

1 tsp lemon zest

2 tbsp fresh herbs (parsley, dill, thyme – finely chopped)

Salt & pepper, to taste

Optional: lemon wedges for serving

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Instructions

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and garlic powder. Roast for 30–35 minutes, flipping once.

2. Mix fresh herbs, lemon zest, salt, and pepper in a small bowl. Pat salmon dry and press herb mixture onto the fillets.

3. Place salmon skin-side down on a parchment-lined tray and bake for 12–15 minutes until flaky.

4. Steam broccoli and asparagus for 4–5 minutes until tender-crisp. Season lightly with sea salt.

5. Plate roasted sweet potatoes, steamed greens, and salmon. Serve with lemon wedges if desired.

Notes

Use wild-caught salmon for better flavor and nutrition.

Don’t over-steam the veggies—stop cooking when they turn bright green.

Let salmon rest for 2 minutes after baking for juicier texture.

Swap sweet potato for cauliflower mash if following a low-carb plan.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baked + Steamed
• Cuisine: Clean Eating

Nutrition

• Serving Size: 1 plate
• Calories: 490
• Sugar: 6g
• Sodium: 310mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 38g
• Cholesterol: 85mg

Keywords: Herb-Crusted Salmon, baked salmon dinner, healthy salmon meal, salmon with sweet potato and vegetables