Roasted Salmon with Root Vegetables
Elevate your weeknight dinner with this vibrant and wholesome Roasted Salmon with Root Vegetables recipe. Featuring tender, oven-roasted salmon brushed with honey and kissed with lemon, alongside caramelized medleys of carrots, parsnips, red potatoes, and onions, this dish is a celebration of earthy flavors and vibrant colors. Infused with aromatic garlic, rosemary, and thyme, the vegetables pair perfectly with the succulent fish, creating a one-pan meal that's as nutritious as it is stunning. Ready in under an hour, this recipe makes for effortless cleanup and is ideal for cozy dinners or entertaining guests. Serve warm and garnish with fresh herbs for a truly restaurant-worthy presentation. Keywords: roasted salmon recipe, root vegetables, one-pan dinner, healthy meal, easy gourmet recipes.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on recommended)
- 2 medium carrots
- 2 medium parsnips
- 4 small red potatoes
- 1 large red onion
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon, sliced
- 1 teaspoon honey
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Wash and peel the carrots and parsnips, then slice them into thin sticks. Quarter the red potatoes and peel and cut the red onion into wedges.
In a large mixing bowl, toss the carrots, parsnips, potatoes, and onions with 2 tablespoons of olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.
Spread the seasoned vegetables evenly across the prepared baking sheet, making sure they are arranged in a single layer. Roast the vegetables in the oven for 15 minutes.
While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels and brush them lightly with the remaining olive oil. Season each fillet with a small pinch of salt and black pepper.
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and clear four small spaces on the sheet for the salmon fillets.
Place the salmon fillets skin-side down in the cleared spaces. Drizzle each fillet with a touch of honey and top with a thin slice of lemon.
Return the baking sheet to the oven and continue roasting for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and let the salmon and vegetables rest for a few minutes before serving.
Plate the salmon with a generous serving of roasted vegetables on the side. Garnish with additional fresh herbs if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1612 mg | 34% | |
*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.
