Herb Crusted Salmon With Roasted Vegetables Recipe

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.