Salmon with Sage Butter Root Vegetables in Parchment
Elevate your dinner game with this elegant recipe for Salmon with Sage Butter Root Vegetables in Parchment—a light yet deeply flavorful dish that's as beautiful as it is delicious. Each packet features tender, flaky salmon atop a vibrant medley of julienned carrots, parsnips, and golden beets, all infused with the warmth of garlic-scented sage butter and a bright touch of lemon. Cooking everything in parchment locks in the moisture and aromas, creating perfectly steamed salmon and perfectly tender vegetables with minimal cleanup. This easy and visually stunning recipe is ready in under an hour and is ideal for a healthy weeknight meal or an impressive dinner for guests. Serve it straight from the parchment for a rustic, fuss-free presentation that wows every time.
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Recipe Information
Ingredients
- 4 pieces (6-ounce) salmon fillets (skinless)
- 2 large carrots
- 2 large parsnips
- 2 small golden beets
- 8 pieces fresh sage leaves
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 1 medium (zested and juiced) lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sheets (15-inch squares) parchment paper
Instructions
Preheat your oven to 400°F (200°C) and prepare a baking sheet.
Peel and thinly slice the carrots, parsnips, and golden beets into matchstick-sized strips or a julienne cut.
In a small pan, melt the butter over medium heat and add the minced garlic and fresh sage leaves. Cook for 1-2 minutes until fragrant. Remove from heat and stir in the lemon zest and juice.
In a mixing bowl, combine the julienned root vegetables with olive oil, half the sage butter mixture, salt, and black pepper. Toss to coat evenly.
Lay a sheet of parchment paper on a flat surface and place 1/4 of the vegetable mixture in the center of the sheet. Top with one salmon fillet.
Drizzle 1 tablespoon of the sage butter over the salmon and add two fresh sage leaves on top for garnish.
Fold the parchment paper over the salmon and vegetables, then crimp the edges tightly to seal and create a packet. Repeat this process for the remaining salmon fillets and vegetables.
Place the parchment packets on the baking sheet and bake in the preheated oven for 20-25 minutes, depending on the thickness of the salmon.
Remove the packets from the oven and let rest for 2 minutes. Carefully open the parchment to release the steam and serve directly in the parchment for a rustic presentation.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.3 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 22.5 mcg | 113% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1303 mg | 28% | |
*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.
