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Herb-Crusted Salmon with Roasted Autumn Vegetables
Herb-Crusted Salmon with Roasted Autumn Vegetables

Herb-Crusted Salmon with Roasted Autumn Vegetables
A nutritious and flavorful dinner featuring seasonal vegetables and protein-rich salmon.
Herb-Crusted Salmon with Roasted Autumn Vegetables
Ingredients:
1
Servings
  • 200
    g
     salmon fillet
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 150
    g
     carrot
  • 150
    g
     brussels sprout
  • 200
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Salmon with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Place salmon fillet on a baking sheet lined with parchment paper.
  3. In a small bowl, mix olive oil, juice of half a lemon, minced garlic, thyme, rosemary, salt, and pepper.
  4. Brush the herb mixture over the salmon fillet.
  5. Cut carrots and brussels sprouts into bite-sized pieces and place them on another baking sheet.
  6. Drizzle remaining olive oil over the vegetables and season with salt and pepper.
  7. Roast the vegetables in the oven for 25-30 minutes until tender.
  8. Place the salmon in the oven for the last 15 minutes of vegetable roasting time.
  9. Serve the salmon with roasted vegetables and a wedge of lemon.
Nutrition Per Serving 800 g Per 100g
Energy 628 kcal 79 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 50 g 6.3 g
Fat 35 g 4.4 g
  • 200
    g
     salmon fillet
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 150
    g
     carrot
  • 150
    g
     brussels sprout
  • 200
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Place salmon fillet on a baking sheet lined with parchment paper.

In a small bowl, mix olive oil, juice of half a lemon, minced garlic, thyme, rosemary, salt, and pepper.

Brush the herb mixture over the salmon fillet.

Cut carrots and brussels sprouts into bite-sized pieces and place them on another baking sheet.

Drizzle remaining olive oil over the vegetables and season with salt and pepper.

Roast the vegetables in the oven for 25-30 minutes until tender.

Place the salmon in the oven for the last 15 minutes of vegetable roasting time.

Serve the salmon with roasted vegetables and a wedge of lemon.

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