If you're looking for a tasty and nutritious meal, look no further than this baked salmon with roasted root vegetables recipe. Not only is it packed with protein and essential nutrients, but it's also easy to make and absolutely delicious.
Ingredients:
- 1 lb. wild-caught salmon fillet
- 1 large sweet potato, peeled and cubed
- 2 medium parsnips, peeled and cubed
- 2 medium carrots, peeled and cubed
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
To begin, preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Next, place your sweet potato, parsnips, carrots, and red onion on the lined baking sheet. Drizzle with olive oil and sprinkle with thyme, rosemary, sea salt, and black pepper. Toss to coat the vegetables evenly.
Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, stirring occasionally. While the vegetables are roasting, prepare your salmon. Place the salmon fillet on a separate baking sheet lined with parchment paper. Season the salmon with salt and pepper to taste.
Once the vegetables have roasted for 20-25 minutes, remove the baking sheet from the oven and place the salmon fillet on the same baking sheet with the vegetables. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the salmon is cooked through and the vegetables are caramelized and tender.
Remove the baking sheet from the oven and let the salmon and vegetables cool for a few minutes before serving. Garnish with fresh herbs and lemon wedges, if desired. Enjoy!
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