Print

Easy 15-Minute Lemon Herb Salmon Recipe with Fresh Spring Vegetables

lemon herb salmon - featured image
Print Recipe

A quick and flavorful salmon dish paired with fresh spring vegetables, ready in just 15 minutes. Perfect for busy weeknights, this recipe combines bright lemon, fragrant herbs, and crisp veggies for a light and satisfying meal.

Ingredients

Scale
  • 4 salmon fillets (6 ounces / 170 g each), skin-on for crispiness
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped (or substitute with dill or tarragon)
  • Salt and freshly ground black pepper, to taste
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby carrots, peeled and halved lengthwise
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional garnishes: extra lemon wedges, fresh herbs like chives or basil

Instructions

  1. Rinse and trim the asparagus, sugar snap peas, and baby carrots. Cut asparagus into roughly 2-inch pieces and halve the carrots lengthwise. Place all vegetables in a mixing bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
  2. Place your skillet over medium-high heat and add 1 tablespoon olive oil. Wait until the oil shimmers but doesn’t smoke.
  3. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Place the salmon skin-side down in the hot pan. Cook undisturbed for about 4 minutes until the skin is crisp and releases easily.
  4. Carefully flip the fillets using tongs or a fish spatula. Add minced garlic, lemon zest, and lemon juice around the salmon. Scatter chopped parsley over the top. Cook for another 2-3 minutes until the salmon feels firm but still moist inside. Add an extra minute if fillets are thicker than 1 inch.
  5. While the salmon cooks, heat a second skillet over medium heat. Add the tossed vegetables and sauté, stirring occasionally, until tender-crisp and bright green—about 5 to 6 minutes. Season with salt and pepper as they cook.
  6. Arrange the cooked vegetables on plates, place the salmon fillet on top or beside, and garnish with extra lemon wedges and fresh herbs if desired. Serve immediately.

Notes

Pat salmon dry before cooking to get a crispy skin. Cook salmon skin-side down first and do not move it too soon to avoid sticking. Sauté vegetables separately to keep them crisp. Fresh lemon juice and herbs provide the best flavor. If baking, cook salmon at 400°F (200°C) for 12–15 minutes. Leftovers keep well refrigerated for up to 2 days; reheat gently.

Nutrition

Keywords: lemon herb salmon, spring vegetables, quick dinner, healthy salmon recipe, easy salmon, weeknight meal, gluten-free, dairy-free

Find it online: https://vexifood.com/easy-15-minute-lemon-herb-salmon-recipe-with-fresh-spring-vegetables/