Salmon with roasted vegetables
Salmon with roasted vegetables could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. For $5.16 per serving, you get a main course that serves 2. One serving contains 411 calories, 36g of protein, and 18g of fat. This recipe from spoonacular user isabelchatterton requires salmon, cherry tomatoes, salt, and onion. From preparation to the plate, this recipe takes around 45 minutes. Roasted Salmon & Vegetables, Roasted Salmon and Vegetables, and Salmon with roasted vegetables are very similar to this recipe.
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
