Roasted Salmon With Root Vegetables Recipes

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SHEET PAN SALMON AND ROOT VEGETABLES



Sheet Pan Salmon and Root Vegetables image

An amazing go-to meal requiring just one sheet pan.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound salmon, cut into fillets
1 red onion, chopped
1 bunch rainbow carrots
1/2 pound sunchokes, scrubbed and chopped
1 medium sweet potato, chopped
3-4 tablespoons olive oil, separated
2 teaspoons Herbs de Provence or Italian Seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1/2 teaspoon ground cumin

Steps:

  • Preheat oven to 400°F and lightly spray a large baking sheet with cooking oil.
  • Add all of the spices and sea salt in a small bowl and stir well.
  • Place salmon fillets on the prepared baking sheet, drizzle with olive oil, and sprinkle with about 1 tablespoon of the spice mixture.
  • Add all of the vegetables to a large mixing bowl and drizzle with olive oil. Sprinkle the remaining spice mixture. Toss everything together until the vegetables are coated in oil and spices (Note: you can leave the carrots whole or chop them).
  • Arrange the vegetables on the baking sheet around the salmon fillets and place on the center rack of the preheated oven. Roast for 20-25 minutes, or until the salmon and vegetables are cooked through.
  • Serve salmon dinner with side dish(es) of choice!

Nutrition Facts : Calories 669 calories, Carbohydrate 74 grams carbohydrates, Fat 26 grams fat, Fiber 11 grams fiber, Protein 39 grams protein, ServingSize 1 Serving, Sugar 36 grams sugar, UnsaturatedFat 0 grams unsaturated fat

ROASTED SALMON WITH ROOT VEGETABLES



Roasted Salmon With Root Vegetables image

Make and share this Roasted Salmon With Root Vegetables recipe from Food.com.

Provided by AZPARZYCH

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

3 medium carrots, peeled and chopped
4 parsnips, peeled and chopped
8 ounces Brussels sprouts, halved
5 tablespoons olive oil, divided
2 tablespoons italian seasoning, divided
2 teaspoons kosher salt, divided
2 teaspoons fresh ground pepper, divided
6 large beets, peeled and chopped
4 (4 ounce) salmon steaks
2 teaspoons lemon juice

Steps:

  • preheat oven to 425 degrees.
  • Coat 2 foil-lined baking sheets with non stick cooking spray.
  • Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
  • Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
  • Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
  • Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
  • Sprinkle with remaining salt and pepper and drizzle with lemon juice.
  • Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
  • Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
  • Transfer vegetables to a platter and top with the salmon.

SHEET PAN SALMON AND VEGETABLES



Sheet Pan Salmon and Vegetables image

The easiest, most nutritious weeknight meal! This simple Sheet Pan Salmon and Vegetables requires minimal prep, easy clean-up, and is so nourishing and delicious! Make it any night of the week!

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 10

4 large carrots, chopped
2 medium-sized zucchini squash, chopped
½ red onion, sliced
1 bunch broccolini, chopped*
1 small red bell pepper, chopped
2 to 3 Tbsp avocado oil, divided
1 ¼ tsp sea salt, divided
1 ½ lbs salmon, cut into individual sized filets
2 tsp garlic powder
2 tsp paprika

Steps:

  • 1. Preheat the oven to 400 degrees Fahrenheit. 2. Chop all of the vegetables and spread them over a large rimmed baking sheet in a single layer. Drizzle the vegetables with 2 tablespoons of avocado oil (or more if it seems like they need it) and sprinkle with 3/4 teaspoon of sea salt. Note: You want the vegetables to have a nice coat of oil to protect them from burning during the baking process, but there shouldn't be so much oil that they are soggy. 3. Roast the vegetables on the center rack of the preheated oven for 15 minutes. 4. While the vegetables are roasting, coat the salmon filets with avocado oil, then sprinkle with sea salt, garlic powder, and paprika. 5. Remove the vegetables from the oven and give them a thorough stir (I use a metal spatula for this). 6. Make room on the sheet pan for the salmon (simply scoot the vegetables away from the center). Place salmon filets on the baking sheet then bake for another 10 to 15 minutes, or until the salmon is cooked through. For crispy salmon skin, place the oven on the high broil setting for 3 to 5 minutes at the end. Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. You can also tell salmon is cooked through when the center is completely opaque and light pink. Do note that the exact cooking time will vary depending on the thickness of the fish, so for the best result, use a meat thermometer to test the internal temperature. 7. Serve salmon and vegetables with fresh lemon slices and enjoy!

Nutrition Facts : Calories 465 calories, Carbohydrate 24 grams carbohydrates, Fat 25 grams fat, Fiber 7 grams fiber, Protein 37 grams protein, ServingSize 1 Serving (of 4), Sugar 13 grams sugar

SALMON WITH ROOT VEGETABLES



Salmon with Root Vegetables image

This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/4-inch cubes
2 medium turnips, peeled and diced
2 medium carrots, peeled and diced
1 teaspoon sea salt, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
6 salmon fillets (6 ounces each)

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.

Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges

PEPPERED SALMON WITH ROASTED ROOT VEGETABLES



Peppered Salmon With Roasted Root Vegetables image

I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.

Provided by LifeIsGood

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped
3 tablespoons olive oil, divided
1 teaspoon sea salt or 1 teaspoon kosher salt, divided
4 skinless salmon fillets, 4-5 oz each
1 teaspoon fresh coarse ground black pepper or 1 teaspoon ground pepper, blend
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons water
chopped green onion (optional)

Steps:

  • Preheat your oven to 425 degrees F.
  • In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm.
  • Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat.
  • Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything.
  • Enjoy!

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