Salmon with Roasted Vegetables
A one-tray wonder that brings together flaky salmon and caramelized vegetables.
- Prep time: 15 minutes
- Cook time: 30 minutes
When you want something healthy, satisfying, and ridiculously easy to clean up, this roasted salmon and vegetable dish is your answer. Everything cooks together on one tray, letting the flavors mingle while you sit back and relax. Perfect for busy weeknights or when you want to impress without the stress.
Ingredients
-
potatoes
-
parsnips
-
carrots
-
onions
sliced -
cherry tomatoes
-
salmon
-
olive oil
-
pine nuts
-
salt
for seasoning -
thyme
fresh, chopped -
potatoes
-
parsnips
-
carrots
-
onions
sliced -
cherry tomatoes
-
salmon
-
olive oil
-
pine nuts
-
salt
for seasoning -
thyme
fresh, chopped -
potatoes
-
parsnips
-
carrots
-
onions
sliced -
cherry tomatoes
-
salmon
-
olive oil
-
pine nuts
-
salt
for seasoning -
thyme
fresh, chopped
Recipe steps
Season the salmon
Season the salmon fillets with salt, pepper and a pinch of paprika. Set aside while you prepare the vegetables.
Prepare the root vegetables
Preheat the oven to 200°C. Roughly dice the potatoes, parsnips and carrots into similar-sized pieces. Add to a roasting tray, drizzle with olive oil, and season with salt and pepper. Mix well to coat everything evenly.
Start roasting
Roast the root vegetables for 15 minutes until they start to soften and get golden edges.
Add the onion
Add the sliced onion to the tray and roast for another 10-15 minutes until the vegetables are tender and caramelized.
Add salmon and finish
Place the seasoned salmon fillets and cherry tomatoes among the vegetables. Drizzle with lemon juice and sprinkle over the chopped rosemary and thyme. Season lightly with salt and pepper.
Final roast
Roast for 10-15 minutes or until the salmon flakes easily with a fork and the vegetables are cooked through. Serve immediately with a fresh green salad.
Tips and variations
- Don’t have parsnips? Sweet potatoes or turnips work beautifully as substitutes.
- For extra flavor, add a splash of white wine or vegetable stock to the tray before the final roasting.
- Try different herb combinations like dill and parsley, or oregano and basil for a Mediterranean twist.
Anti-waste tips
Save your vegetable peels! Potato, carrot, and parsnip peels can be tossed with oil, salt, and spices, then roasted until crispy for homemade vegetable chips.
Leftover herbs can be chopped and frozen in ice cube trays with a little olive oil for future cooking.
Any leftover roasted vegetables make an excellent base for tomorrow’s soup or can be tossed into a grain bowl for lunch.
