Roasted Salmon With Root Vegetables Recipe

Name: Roasted Salmon With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium carrots, peeled and chopped; 4 parsnips, peeled and chopped; 8 ounces Brussels sprouts, halved; 5 tablespoons olive oil, divided; 2 tablespoons italian seasoning, divided; 2 teaspoons kosher salt, divided; 2 teaspoons fresh ground pepper, divided; 6 large beets, peeled and chopped; 4 (4 ounce) salmon steaks; 2 teaspoons lemon juice

Servings: persons

3 medium carrots, peeled and chopped
4 parsnips, peeled and chopped
8 ounces Brussels sprouts, halved
5 tablespoons olive oil, divided
2 tablespoons italian seasoning, divided
2 teaspoons kosher salt, divided
2 teaspoons fresh ground pepper, divided
6 large beets, peeled and chopped
4 (4 ounce) salmon steaks
2 teaspoons lemon juice

1
preheat oven to 425 degrees.
2
Coat 2 foil-lined baking sheets with non stick cooking spray.
3
Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
4
Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
5
Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
6
Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
7
Sprinkle with remaining salt and pepper and drizzle with lemon juice.
8
Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
9
Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
10
Transfer vegetables to a platter and top with the salmon.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium carrots, peeled and chopped, 4 parsnips, peeled and chopped, 8 ounces Brussels sprouts, halved, 5 tablespoons olive oil, divided, and more.

Yes, Roasted Salmon With Root Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Salmon With Root Vegetables

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