Herb Crusted Salmon (Whole30, Paleo)

Why You’ll Love This Recipe

This recipe highlights the natural richness of salmon with a simple yet vibrant herb crust that adds freshness and depth. The roasted cherry tomatoes complement the fish beautifully, adding a burst of flavor that balances the dish. It’s quick enough for a weeknight but impressive enough for entertaining. Packed with protein, omega-3s, and fresh herbs, it’s a clean, nutrient-dense meal that doesn’t compromise on taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Garlic Herb Crusted Salmon

• 4 salmon fillets (around 1 lb total, skin on, raw)
• 8 garlic cloves, minced
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh basil, finely chopped
• 1 tbsp olive oil
• a pinch of salt
• a pinch of black pepper

Tomatoes

• 5 cups cherry tomatoes
• 2 tbsp balsamic vinegar
• a pinch of salt
• a pinch of black pepper

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the minced garlic, parsley, basil, olive oil, salt, and black pepper to form a thick herb paste.
3. Place the salmon fillets skin-side down on the baking sheet. Spread the herb mixture evenly over the tops of the fillets.
4. In another bowl, toss the cherry tomatoes with balsamic vinegar, salt, and black pepper. Spread them around the salmon on the baking sheet.
5. Roast for 12–15 minutes, or until the salmon flakes easily with a fork and the tomatoes are blistered and juicy.
6. Serve the salmon hot, topped with roasted tomatoes and any pan juices.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Swap basil with fresh dill or cilantro for a different herb profile.
• Add a squeeze of lemon juice before serving for extra brightness.
• Roast vegetables like zucchini, asparagus, or bell peppers alongside the salmon for a one-pan meal.
• Use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense flavor.
• Try this recipe with trout or cod if salmon isn’t available.

Storage/Reheating

Store leftover salmon and tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to avoid drying out the fish. Alternatively, enjoy leftovers cold, flaked over a salad. Freezing is not recommended for this recipe, as the fresh herbs and tomatoes lose texture.

FAQs

Can I use dried herbs instead of fresh?

Fresh herbs are best for flavor, but you can substitute with dried (use 1/3 the amount).

Do I need to keep the salmon skin on?

Yes, keeping the skin on helps retain moisture, but you can remove it after cooking if preferred.

Can I make this recipe in an air fryer?

Yes, cook at 375°F for 10–12 minutes, depending on the thickness of the salmon.

How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F.

Can I marinate the salmon ahead of time?

Yes, you can coat it with the herb mixture up to 2 hours before cooking.

What sides go well with this dish?

It pairs beautifully with roasted vegetables, quinoa, cauliflower rice, or a fresh green salad.

Can I substitute the balsamic vinegar?

Yes, use lemon juice or apple cider vinegar for a lighter acidity.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits into keto, Paleo, and Whole30 lifestyles.

Can I make this with frozen salmon?

Yes, thaw the salmon completely before cooking for best results.

What can I do with leftovers?

Flake the salmon and serve it cold over salads or tucked into lettuce wraps.

Conclusion

Herb Crusted Salmon with Roasted Cherry Tomatoes is a fresh, flavorful, and nourishing dish that’s both simple and elegant. With its fragrant herb topping and juicy balsamic-roasted tomatoes, it’s a complete meal that’s as easy to prepare as it is satisfying. Perfect for busy weeknights or special occasions, this recipe will quickly become a go-to favorite.

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