Herb Crusted Salmon With Roasted Vegetables Recipe

English cuisine · 319 calories

About this recipe

Herb-Crusted Salmon with Roasted Vegetables is a delightful English-inspired lunch that combines the tender flakiness of salmon with the vibrant flavors of roasted carrots and broccoli. The dish is seasoned with fresh parsley, dill, and lemon zest, giving it an aromatic and refreshing twist. Perfect for a midday meal, this recipe is rich in protein and healthy fats from salmon and olive oil, ensuring your body gets the nourishment it needs. The vegetables, roasted to perfection, add crunch and a touch of natural sweetness while providing essential fiber. The cooking process is straightforward yet rewarding, with the salmon and vegetables roasting together for a hassle-free preparation. Serve this dish warm and enjoy the balance of nutrients and flavors it offers—a great choice for anyone seeking a wholesome, satisfying lunch.

Ingredients

  • 230G Mowi Asc Scottish Salmon Fillets
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • - Biona Capers In Olive Oil
  • 1 Lemon - 1 Each
  • 1 Garlic Bulb - 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Dill Leaves/Shepu
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Wash and chop the carrots into thin sticks and broccoli into small florets.
  3. 3. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on the tray.
  4. 4. In a small bowl, mix chopped parsley, dill, minced garlic, and the zest of 1 lemon.
  5. 5. Rub the salmon fillets with the herb mixture and drizzle with 1 tablespoon of olive oil.
  6. 6. Place the salmon fillets on the tray alongside the vegetables.
  7. 7. Roast in the oven for 18–20 minutes until the salmon is cooked through and flakes easily.
  8. 8. Squeeze fresh lemon juice over the salmon and vegetables before serving.
  9. 9. Plate the salmon with a generous portion of roasted vegetables and garnish with extra parsley if desired.
  10. 10. Serve warm for a satisfying, nutritious lunch.