Best Roasted Salmon With Root Vegetables Recipes

SHEET PAN SALMON AND ROOT VEGETABLES

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!

SALMON WITH ROOT VEGETABLES

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.

PEPPERED SALMON WITH ROASTED ROOT VEGETABLES

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!

ROASTED SALMON WITH ROOT VEGETABLES

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.

SALMON WITH ROASTED VEGETABLES

Steps:

• Heat 1 tbsp oil.
• Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
• Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
• Put vegetables in 425° oven for 25 minutes.
• Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
• Remove and enjoy.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.