Peppered Salmon with Roasted Root Vegetables
Elevate your weeknight dinner game with this flavorful Peppered Salmon with Roasted Root Vegetables. Perfectly seared salmon fillets, seasoned with a bold blend of salt and freshly ground black pepper, pair beautifully with a medley of caramelized carrots, parsnips, sweet potato, and red onion. Infused with the earthy aroma of rosemary and a zing of fresh lemon juice, this dish marries vibrant flavors with wholesome ingredients. Quick and easy to prepare in under an hour, this one-skillet meal is both nutritious and irresistibly delicious. Ideal for a healthy dinner or an impressive date-night entrée, this recipe is a must-try for salmon lovers and fans of hearty, oven-roasted vegetables alike.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 4 tablespoons olive oil
- 2 teaspoons ground black pepper
- 1.5 teaspoons salt
- 3 medium (peeled and chopped into 1-inch pieces) carrots
- 2 large (peeled and chopped into 1-inch pieces) parsnips
- 1 large (peeled and sliced into wedges) red onion
- 1 large (peeled and cubed into 1-inch pieces) sweet potato
- 2 teaspoons (chopped) fresh rosemary
- 2 tablespoons (freshly squeezed) lemon juice
- 3 cloves (minced) garlic
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the chopped carrots, parsnips, red onion, and sweet potato. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Add the chopped rosemary and minced garlic, then toss until the vegetables are evenly coated.
Spread the vegetables in an even layer on the prepared baking sheet. Roast in the oven for 25 minutes, turning once halfway through, until the vegetables are golden and caramelized.
While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with a paper towel, then season both sides with the remaining 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin-side down. Sear for 3-4 minutes, until the skin is crispy.
Flip the salmon fillets carefully and transfer the skillet to the oven. Bake alongside the vegetables for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove both the vegetables and salmon from the oven. Drizzle the roasted vegetables with fresh lemon juice and give them a final toss.
Plate the roasted root vegetables and top each serving with a seared salmon fillet. Serve immediately and enjoy!
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 38.5 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
