Ingredients

• 1.5 pound salmon fillets, skin-on
• 3 tablespoon panko breadcrumbs
• 2 tablespoon fresh parsley, minced
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh chives, chopped
• 2 tablespoon Parmesan cheese, grated
• 1 tablespoon Dijon mustard
• 2 tablespoon mayonnaise
• 1 pound carrots, cut into ¾-inch cubes
• 12 ounce parsnips, cut into ¾-inch cubes
• 1 pound baby potatoes, quartered
• 3 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 pound unsalted butter
• 2 lemons, zest and juice
• 1 garlic, minced

Steps

1. Preheat oven to 400°F.
2. On a sheet pan, toss the cubed carrots, parsnips, and potatoes with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
3. Spread the vegetables in a single layer on the sheet pan and place in the preheated oven.
4. Roast the vegetables for 15 minutes until they begin to soften and the edges start to caramelize.
5. While vegetables roast, pat the salmon fillets dry with paper towels to remove excess moisture.
6. In a small bowl, combine the mayonnaise and Dijon mustard, stirring until smooth.
7. In another small bowl, mix together the panko breadcrumbs, minced parsley, minced dill, chopped chives, and grated Parmesan cheese.
8. Line a 9x13 baking pan with parchment paper or lightly oil it.
9. Place the salmon fillets skin-side down on the prepared baking pan, spacing them evenly.
10. Season the salmon fillets with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
11. Spread about ½ tablespoon of the mustard-mayo mixture on top of each salmon fillet.
12. Divide the herb-panko mixture evenly among the four salmon fillets, pressing gently so it adheres to the mustard-mayo layer.
13. Drizzle the remaining 1 tablespoon of olive oil over the herb-crusted salmon.
14. When the vegetables have roasted for 15 minutes, carefully remove the sheet pan from the oven and place it back on the rack. Place the baking pan with salmon on the same oven rack or a different rack.
15. Bake the salmon for 10-12 minutes until the internal temperature reaches 145°F on an instant-read thermometer and the herb crust is golden brown.
16. While the salmon finishes baking, melt the unsalted butter in a small saucepan over medium heat.
17. Remove the butter from heat and stir in the minced garlic, lemon zest, and lemon juice, whisking until combined.
18. Remove the salmon and vegetables from the oven. The vegetables should be tender with caramelized edges.
19. Divide the roasted vegetables among four serving plates.
20. Place one salmon fillet skin-side down on each plate next to the vegetables.
21. Drizzle the lemon-butter sauce around and over the salmon and vegetables.
22. Garnish each plate with a small sprig of fresh dill or parsley if desired, and serve immediately.