Roasted Salmon and Root Vegetables

Name: Roasted Salmon and Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound salmon fillet (skin on or off); 1 sweet potato (large, peeled and diced into 1-inch cubes); 2 parsnips (peeled and diced into 1-inch cubes); 2 carrots (peeled and sliced); 1 tablespoon fresh rosemary (chopped); 3 tablespoon olive oil; 0.5 teaspoon black pepper (freshly ground); 1 pound asparagus (trimmed)

Flaky salmon fillets roasted alongside earthy sweet potatoes, parsnips, and carrots, seasoned with fresh rosemary for a fragrant and comforting meal.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 5
Cuisine: American
Difficulty: Medium

Dietary

Low-Sodium
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Paleo
High-Protein
High-Fiber
Whole30
Kosher
Halal

Ingredients

1.5 pound salmon fillet (skin on or off)
1 sweet potato (large, peeled and diced into 1-inch cubes)
2 parsnips (peeled and diced into 1-inch cubes)
2 carrots (peeled and sliced)
1 tablespoon fresh rosemary (chopped)
3 tablespoon olive oil
0.5 teaspoon black pepper (freshly ground)
1 pound asparagus (trimmed)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the diced 1 large sweet potato, 2 diced parsnips, and 2 sliced carrots. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 tablespoon of chopped fresh rosemary and 1/4 teaspoon of black pepper. Toss to coat evenly. Spread the vegetables in a single layer on one half of the prepared baking sheet.
Roast for 15 minutes. While the vegetables roast, pat the 1 1/2 pounds salmon fillets dry with paper towels. Rub the salmon with the remaining 1 tablespoon of olive oil, 1/2 tablespoon of chopped fresh rosemary, and 1/4 teaspoon of black pepper.
After 15 minutes, remove the baking sheet from the oven. Add the 1 pound trimmed asparagus to the other half of the baking sheet. Place the seasoned salmon fillets among the roasted vegetables and asparagus.
Return to the oven and roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Serve immediately.

Notes

For even cooking, ensure vegetables are cut into similar-sized pieces. Leftovers can be reheated gently in the oven or microwave.

Nutrition (per serving)

Calories: 485
Protein: 37.8 g
Carbohydrates: 38.2 g
Fat: 20.5 g
Fiber: 8 g
Sodium: 130 mg
Saturated Fat: 3.5 g
Sugar: 12 g
Cholesterol: 80 mg