0
Print

Salmon with Roasted Vegetables

Recipe author: EAT SMARTER
Salmon with Roasted Vegetables
0
Print
410
calories
Calories
40 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
4 pieces
Salmon each about 150 g (approximately 5 ounces), with skin
800 grams
mixed Vegetables (such as carrots, potatoes, parsnip and parsley root)
freshly ground Pepper
Sunflower oil (cold-pressed)
1 teaspoon
grated Lemon peel
mixed lettuce (to taste)
200 grams
200 grams
print shopping list

Preparation steps

Step 1/3

Rinse mixed vegetables, drain and peel and cut lengthwise into slices. Brush salmon fillets with lemon juice. Preheat oven to 200°C (approximately 400°F). Spread vegetables on a baking sheet greased with 4 tablespoons oil. Bake until crispy, checking frequently. Remove roasted vegetables and keep warm. Season with salt and pepper.

Step 2/3

Place salmon fillets on baking sheet and bake for about 5-6 minutes with skin side down at 200°C (approximately 400°F). Turn salmon and bake for 1 minute. Season with salt and pepper. Sprinkle salmon fillets with lemon zest and lemon juice. Arrange on plates with vegetables.

Step 3/3

Rinse mixed lettuce leaves and spin dry. Rinse snow peas and blanch in boiling, salted water for 5 minutes. Remove from water and drain and let cool. Blanch cauliflower in same boiling water for 5 minutes. Drain and let cool. Mix lettuce leaves with snow peas, cauliflower. Whisk together 4 tablespoons oil and 2 tablespoons vinegar. Season with salt and pepper. Mix with lettuce and vegetables. To serve, arrange salad on plates with roasted vegetables and salmon.