Seared Salmon with Horseradish-Lemon Aioli and Roasted Root Vegetable Medley

Flaky, pan-seared salmon fillets paired with a zesty, piquant horseradish-lemon aioli, and a medley of earthy roasted carrots, parsnips, and rutabaga.

• Prep: 40 min
• Cook: 40 min
• Total: 1 hr 20 min
• Servings: 2
• Cuisine: Scandinavian
• Difficulty: Hard

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Paleo
• Pescatarian
• High-Protein
• High-Fiber

Tags

• roast
• sauté
• healthy
• fresh
• tangy
• rich

Ingredients

• 2 salmon fillets (6-ounce, skin on or off)
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup paleo mayonnaise (made with avocado oil)
• 1 tablespoon fresh horseradish (grated)
• 1 tablespoon lemon juice
• 1 clove garlic (minced)
• 1 carrot (large, peeled, chopped into 1-inch pieces)
• 1 parsnip (large, peeled, chopped into 1-inch pieces)
• 0.5 rutabaga (small, peeled, chopped into 1-inch pieces)
• 1 tablespoon fresh rosemary (chopped)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, toss the chopped carrot, parsnip, and rutabaga with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and fresh rosemary. Spread them in a single layer on a baking sheet.
3. Roast the root vegetables for 30 to 35 minutes, flipping halfway through, until tender and lightly caramelized.
4. While vegetables roast, prepare the horseradish-lemon aioli. In a small bowl, whisk together the paleo mayonnaise, grated fresh horseradish, lemon juice, minced garlic, a pinch of kosher salt, and black pepper. Taste and adjust seasonings as needed. Cover and refrigerate until serving.
5. Pat the salmon fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
6. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down (if applicable) in the hot skillet. Sear for 4 to 5 minutes until the skin is crispy and the flesh turns opaque about one-third of the way up from the bottom.
7. Flip the salmon and transfer the skillet to the preheated oven with the roasted root vegetables. Cook for another 5 to 8 minutes, or until the salmon is cooked to your desired doneness.
8. Serve the Seared Salmon immediately with the Roasted Root Vegetable Medley and a generous dollop of Horseradish-Lemon Aioli.

Notes

For perfectly crispy salmon skin, ensure the skin is very dry before searing and do not move the fillet for the first few minutes.

Nutrition (per serving)

• Calories: 780
• Protein: 50.5 g
• Carbohydrates: 26.5 g
• Fat: 54.3 g
• Fiber: 9.8 g
• Sodium: 1280 mg
• Saturated Fat: 9.1 g
• Sugar: 10.5 g
• Cholesterol: 135 mg