Salmon roasted vegetables

Name: Salmon roasted vegetables
Total time: 45 min
Yield: 2 servings
Ingredients: 1 new potatoes; 1 parsnip; 1 carrots; 1 onion; 5.29 oz cherry tomatoes; 2 fillet salmon cutlet; 1 Tbsp olive oil; 1 tsp lemon juice; 2 servings seasoning; 2 tsps fresh rosemary

Salmon with roasted vegetables is a nutritious dish that covers 45% of your daily vitamins and minerals needs. It is perfect for those following a gluten-free, dairy-free, whole 30, and pescatarian diet. This recipe is a great option for a main course, and best made during any season.

Ingredients

new potatoes

parsnip

carrots

onion

cherry tomatoes

5.29 oz

salmon cutlet

2 fillet

olive oil

1 Tbsp

lemon juice

1 tsp

seasoning

2 servings

fresh rosemary

2 tsps

Method

Season the salmon fillets with some salt, pepper and a pinch of paprika and keep aside.
Preheat the oven to 200 C. Roughly dice the potatoes, parsnips and carrots and add to a roasting tray.
Drizzle over the olive oil and season with salt and pepper.
Mix well and roast for 15 minutes.
Add in the onion and roast for a further 10-15 minutes
Place the salmon fillets and tomatoes between the veg.
Drizzle the lemon juice and sprinkle over the rosemary and thyme. Season lightly with salt and pepper and roast for 10-15 minutes or until the salmon and veg is cooked through.
Serve with some green salad.

Nutrition:

495 kcal

Carbs

44 g

Fat

18 g

Protein

38 g

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