Salmon with roasted vegetables
If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Salmon with roasted vegetables might be a recipe you should try. One serving contains 473 calories, 39g of protein, and 18g of fat. This recipe serves 2. For $5.16 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by spoonacular user morman. It works well as a pricey main course. If you have thyme, salt, olive oil, and a few other ingredients on hand, you can make it. Try Roasted Salmon & Vegetables, Salmon with roasted vegetables, and Salmon with roasted vegetables for similar recipes.
Servings: 2
Ingredients:
1 potato
1 parsnip
1 carrot
1 onion, sliced
150 g cherry tomatoes
2 salmon fillets
1 tbsp olive oil
1 tsp lemon juice
Salt, pepper and paprika for seasoning
2 tsp of fresh rosemary and thyme, chopped
Equipment:
oven
Cooking instruction summary:
Season the salmon fillets with some salt, pepper and a pinch of paprika and keep aside. Preheat the oven to 200 C. Roughly dice the potatoes, parsnips and carrots and add to a roasting tray. Drizzle over the olive oil and season with salt and pepper. Mix well and roast for 15 minutes. Add in the onion and roast for a further 10-15 minutes Place the salmon fillets and tomatoes between the veg. Drizzle the lemon juice and sprinkle over the rosemary and thyme. Season lightly with salt and pepper and roast for 10-15 minutes or until the salmon and veg is cooked through. Serve with some green salad.
Step by step:
1. Season the salmon fillets with some salt, pepper and a pinch of paprika and keep aside.
2. Preheat the oven to 200 C. Roughly dice the potatoes, parsnips and carrots and add to a roasting tray.
3. Drizzle over the olive oil and season with salt and pepper.
4. Mix well and roast for 15 minutes.
5. Add in the onion and roast for a further 10-15 minutes
6. Place the salmon fillets and tomatoes between the veg.
7. Drizzle the lemon juice and sprinkle over the rosemary and thyme. Season lightly with salt and pepper and roast for 10-15 minutes or until the salmon and veg is cooked through.
8. Serve with some green salad.
Nutrition Information:
covered percent of daily need
