Salmon with roasted vegetables 

Salmon with roasted vegetables


Calories:410 kcal
Preparation:40 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories410 kcal(21%)
Protein37 g(74%)
Fat11 g(14%)
Carbohydrates39 g(15%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER


For servings

4 piecesSalmon each about 150 g (approximately 5 ounces), with skin
800 gramsmixed Vegetables such as carrots, potatoes, parsnip and parsley root
freshly ground Pepper
Sunflower oil cold-pressed
Lemon juice
1 teaspoongrated Lemon peel
mixed lettuce to taste
200 gramsSnow pea
200 gramsCauliflower florets
Apple cider vinegar


1 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.
2 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.
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.


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