Salmon with Roasted Carrots, Onion, and Greens

Ingredients for Salmon with Roasted Carrots, Onion, and Greens

Ingredient	Quantity	How
Carrots	3	cut into sticks or coins
Onion	1	sliced into wedges
Olive oil	1–2 tbsp
Salt	to taste
Pepper	to taste
Thyme or parsley	a little	optional
Olive oil	1 tbsp
Lemon	1/2	juiced
Garlic	1–2 cloves	minced or grated
Dijon mustard	1 tsp	optional
Honey	1 tsp	optional
Broccoli or zucchini	as needed	cut into chunks
Salmon fillets	2
Lemon	1/2	sliced, plus extra juice
Dill or parsley	to taste	fresh

Method for Salmon with Roasted Carrots, Onion, and Greens

Step 1

Heat oven to 210°C.

Step 2

Put 3 carrots, 1 onion, 1–2 tbsp olive oil, salt, pepper, and optional thyme or parsley on a baking tray. Roast for 20 mins.

Step 3

Mix 1 tbsp olive oil, juice from 1/2 lemon, 1–2 garlic cloves, 1 tsp Dijon mustard, 1 tsp honey, salt, and pepper.

Step 4

Add broccoli or zucchini to the tray and toss lightly with the vegetables.

Step 5

Place 2 salmon fillets on or beside the vegetables. Brush with the glaze and top with slices from 1/2 lemon.

Step 6

Roast for 10–14 mins, until the salmon flakes easily but is still juicy.

Step 7

Finish with extra lemon juice and fresh dill or parsley.

Optional Lemon Butter Sauce

Ingredients for Optional Lemon Butter Sauce

Ingredient	Quantity	How
Butter	2 tbsp
Garlic	1 small clove	minced
Lemon	1/2	juiced
Dijon mustard	1 tsp
Water or cream	1–2 tbsp
Dill or parsley	to taste	chopped
Salt	to taste
Pepper	to taste

Method for Optional Lemon Butter Sauce

Step 1

Melt 2 tbsp butter gently in a small pan.

Step 2

Add 1 small garlic clove and cook for 30 seconds.

Step 3

Stir in juice from 1/2 lemon, 1 tsp Dijon mustard, and 1–2 tbsp water or cream. Simmer for 1 min.

Step 4

Add dill or parsley, salt, and pepper to taste.

Notes:

Serve with rice, potatoes, couscous, bread, or as-is. For a lighter sauce, mix a few spoonfuls of yoghurt or sour cream with lemon juice, salt, pepper, and dill.