Herb Crusted Salmon With Roasted Root Vegetables Recipe

English cuisine · 341 calories

About this recipe

Herb-Crusted Salmon with Roasted Root Vegetables is a delightful English-inspired dinner that blends wholesome ingredients with bold flavors. This recipe features tender salmon fillets brushed with a fragrant herb mixture of parsley and dill, then roasted to perfection for a flaky and flavorful bite. Paired with caramelized carrots, mooli radish, and chayote squash, the roasted vegetables add a nutty sweetness and earthy balance to the dish. With 38g of protein, this meal is excellent for supporting muscle repair and keeping you energized throughout the evening. The olive oil and fresh herbs contribute antioxidants and heart-healthy fats, making it both nutritious and indulgent. Whether you're sharing this with a loved one or enjoying it solo, this recipe is simple enough for a weeknight dinner yet elegant enough to impress your guests. Serve hot, garnish with fresh parsley, and enjoy the harmony of textures and flavors that this dish delivers.

Ingredients

  • 230G Mowi Asc Scottish Salmon Fillets
  • 4 Pack Fresh Carrots - Pack Of 4
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 300 g Trs Flake Rice Thick Pawa 300G
  • 250 Ml Trs Lemon Juice 250Ml
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • - Schwartz Flat Leaf Parsley
  • NaN Top Op Suva Dill Seeds

Instructions

  1. 1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. 2. Peel and chop the carrots, mooli radish, and chayote squash into bite-sized pieces.
  3. 3. Toss the vegetables with half the olive oil, garlic, salt, and pepper, then spread evenly on the tray.
  4. 4. Roast the vegetables in the oven for 20 minutes, stirring halfway for even cooking.
  5. 5. While the vegetables roast, mix the parsley, dill, and remaining olive oil in a small bowl.
  6. 6. Rub the herb mixture over the salmon fillets, ensuring an even coating.
  7. 7. Season the salmon with salt, pepper, and a squeeze of fresh lemon juice.
  8. 8. After 20 minutes, place the salmon fillets on the tray alongside the vegetables.
  9. 9. Roast the salmon and vegetables for an additional 15 minutes or until the salmon is cooked through.
  10. 10. Remove the tray from the oven and let the salmon rest for 2 minutes before serving.
  11. 11. Plate the salmon with the roasted vegetables, garnishing with extra parsley if desired.