Herb Crusted Salmon With Roasted Vegetables Recipe

English cuisine · 330 calories

About this recipe

Start your day with this delicious Herb-Crusted Salmon with Roasted Vegetables. This English-inspired breakfast combines flaky salmon fillets, perfectly seasoned with a zesty garlic and Moroccan spice marinade, and roasted vegetables like sweet carrots and nutty mooli radish. A side of fresh cucumber rounds out the flavors with a cooling crunch. Not only does this breakfast taste amazing, but it’s also packed with 35g of protein for sustained energy and 7g of fiber to support digestion. The olive oil and salmon provide heart-healthy fats, making it a well-rounded option for general wellness. With vibrant colors and balanced flavors, this meal is as visually appealing as it is nourishing. Perfect for a fulfilling breakfast or brunch, it’s a great way to kick start your day with wholesome ingredients and bold flavors.

Ingredients

  • 240G Russell'S Salmon Fillets Skin On Mid/Tail Fillets
  • 100 g Yorkshire English Carrots 100G
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 1 Piece Cucumber 1Pc
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • 100 G Jumbo Garlic 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • - Spice Kitchen Moroccan Spice Tin
  • - Schwartz Flat Leaf Parsley

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Peel and chop the carrots and mooli radish into bite-sized pieces, then toss them with 1 tablespoon olive oil, salt, and pepper.
  3. 3. Spread the vegetables evenly on the baking tray and roast for 20 minutes, stirring halfway through.
  4. 4. While the vegetables roast, place the salmon fillets on a separate baking tray lined with parchment paper.
  5. 5. Mince the garlic and mix with 1 tablespoon olive oil, lemon juice, Moroccan spice mix, and a pinch of salt to form a marinade.
  6. 6. Brush the marinade generously onto both sides of the salmon fillets, ensuring they're well-coated.
  7. 7. Sprinkle chopped fresh parsley over the salmon for added flavor and an herbaceous touch.
  8. 8. Once the vegetables have roasted for 20 minutes, place the salmon tray in the oven next to the vegetables.
  9. 9. Bake the salmon for 12–15 minutes, or until it flakes easily with a fork and is cooked through.
  10. 10. While the salmon and vegetables finish cooking, slice the cucumber into thin rounds for a refreshing side.
  11. 11. Arrange the roasted vegetables, cucumber slices, and salmon on serving plates for a colorful presentation.
  12. 12. Drizzle some additional lemon juice over the salmon and serve while hot.

How to make Herb Crusted Salmon With Roasted Vegetables

  1. Roast the vegetables. Preheat the oven to 200°C and line a baking tray. Toss the chopped carrots and mooli radish with 1 tablespoon olive oil, salt and pepper, and roast for 20 minutes, stirring halfway.
  2. Marinate the salmon. Place the salmon on a separate lined tray. Mix minced garlic with 1 tablespoon olive oil, lemon juice, Moroccan spice mix and salt, and brush it generously onto both sides of the fillets.
  3. Add the herbs. Sprinkle chopped fresh parsley over the coated salmon fillets for added flavour and an herby finish before they go into the oven.
  4. Bake the salmon. Once the vegetables have roasted for 20 minutes, put the salmon in beside them and bake for 12–15 minutes until it flakes easily and is cooked through. Slice the cucumber into thin rounds.
  5. Plate and serve. Arrange the roasted vegetables, cucumber slices and salmon on plates, drizzle some extra lemon juice over the salmon and serve while hot.

Frequently asked questions

How long does Herb Crusted Salmon with Roasted Vegetables take?
About 50 minutes: 15 minutes of prep and 35 minutes of cooking. The carrots and mooli get a head start in the oven before the salmon joins them.
What can I use instead of salmon in Herb Crusted Salmon with Roasted Vegetables?
Swap it for thick fillets of cod, hake or trout. White fish is leaner, so brush it well with the garlic and spice marinade and check it a little earlier.
How do I stop herb crusted salmon drying out?
Coat both sides generously with the oil-based marinade and bake only until the flesh flakes easily with a fork. Taking it out as soon as it turns opaque keeps it moist.
Can I prepare the vegetables for salmon traybake ahead?
Yes, peel and chop the carrots and mooli the day before and keep them in a covered container in the fridge. Toss them in oil and seasoning just before roasting.
What goes well with herb crusted salmon?
The roasted vegetables and fresh cucumber slices make a complete plate, but a spoon of herby rice or new potatoes adds substance. An extra squeeze of lemon lifts the Moroccan spices.