Herb-Crusted Salmon and Root Medley

Flaky salmon fillets baked with a savory herb crust alongside tender roasted sweet potatoes and parsnips.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Pescatarian

Tags

• roast
• bake
• healthy
• savory
• fresh
• quick

Ingredients

• 1.5 pound salmon fillets
• 3 tablespoon olive oil
• 2 tablespoon fresh parsley (chopped)
• 1 teaspoon dried dill
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.375 teaspoon black pepper
• 1.5 pound sweet potatoes (peeled and cut into 1-inch cubes)
• 1 pound parsnips (peeled and cut into 1-inch pieces)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, combine chopped fresh parsley, dried dill, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
3. Pat salmon fillets dry. Brush lightly with 1 tablespoon olive oil. Press the herb mixture onto the top of each salmon fillet. Set aside.
4. On the prepared baking sheet, toss the cubed sweet potatoes and cut parsnips with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
5. Roast the root vegetables for 15 minutes. Then, make space on the baking sheet and add the herb-crusted salmon fillets. Continue roasting for another 10-15 minutes, or until the salmon is cooked through and flaky, and the vegetables are tender.
6. Serve the Herb-Crusted Salmon with the roasted root medley.

Notes

Be careful not to overcook the salmon; it should be moist and flaky. Cooking time may vary slightly depending on the thickness of your fillets.

Nutrition (per serving)

• Calories: 480
• Protein: 37.5 g
• Carbohydrates: 44.8 g
• Fat: 19.4 g
• Fiber: 7.8 g
• Sodium: 450 mg
• Saturated Fat: 3 g
• Sugar: 12 g
• Cholesterol: 95 mg