Salmon with Lemon-Dill Dressing
and roasted root vegetables

Name: Salmon with Lemon-Dill Dressing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 head Cauliflower, florets; 1 lb Potatoes, sweet (sub butternut or acorn squash), cubed; 1 lb Carrots (or a combination of carrots and parsnips), chopped; 1/2 Onions, red, chopped; 1 lb Salmon fillets; 1 Tbsp Oil, olive; 1/2 Lemons, juice of; 2 tsp Dill, fresh, chopped; 1/2 Lemons, zest and juice of; 1 tsp Mustard, Dijon; 1 tsp Vinegar, red or white wine; 1 tsp Honey; 1/4 cup Oil, olive

Active: 25 min Total: 50 min

Original GF Paleo Vegetarian

For this simple dinner, salmon is topped with a fresh citrus vinaigrette. We love how versatile the roasted root vegetables side dish is, packing up great in lunches or serving as a base for other salads or sides throughout the week.

Dependency

Greek Chicken

Ingredients

Metric

Servings:

Salmon with Roasted Root Vegetables:

Cauliflower - 1 head , florets
Potatoes, sweet (sub butternut or acorn squash) - 1 lb , cubed
Carrots (or a combination of carrots and parsnips) - 1 lb , chopped
Onions, red - 1/2 , chopped
Salmon fillets - 1 lb
Oil, olive - 1 Tbsp
Lemons - 1/2 , juice of

Lemon-Dill Vinaigrette:

Dill, fresh - 2 tsp , chopped
Lemons - 1/2 , zest and juice of
Mustard, Dijon - 1 tsp
Vinegar, red or white wine - 1 tsp
Honey - 1 tsp
Oil, olive - 1/4 cup

Prep

Cauliflower / Sweet potatoes / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
Chop dill.
Salmon - Rinse and dry fish. Lightly salt and pepper.

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Make

Heat oven to 500F / 260C degrees.
Brush a sheet pan with some cooking oil. Spread cauliflower, sweet potatoes, carrots and red onions on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
Uncover vegetables. Pour olive oil over the top and season with salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more. In the last 8 minutes of cooking, move vegetables aside and add salmon filets to the pan. Keep an eye on the salmon towards the end of cooking and remove when easily flaked with a fork and cooked through. Squeeze lemon juice over the salmon and vegetables.
Zest and juice lemons (just the portion for the vinaigrette). Combine with dill, mustard, vinegar and honey. Whisk while slowly adding oil.
Serve salmon with roasted vegetables on the side and dressing over the top of both. Enjoy!

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Salmon with Lemon-Dill Dressing and roasted root vegetables