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Herb-Crusted Salmon with Roasted Root Vegetables and Citrus Beurre Blanc
Herb-Crusted Salmon with Roasted Root Vegetables and Citrus Beurre Blanc

Herb-Crusted Salmon with Roasted Root Vegetables and Citrus Beurre Blanc
A sophisticated dish featuring herb-crusted salmon paired with seasonal roasted root vegetables and a tangy citrus beurre blanc sauce.
Herb-Crusted Salmon with Roasted Root Vegetables and Citrus Beurre Blanc
Ingredients:
1
Servings
  • 200
    g
     salmon fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 5
    g
     lemon zest
  • 15
    ml
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 50
    ml
     orange juice
  • 20
    g
     butter
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Herb-Crusted Salmon with Roasted Root Vegetables and Citrus Beurre Blanc
Instructions:
  1. Preheat oven to 200°C.
  2. Mix parsley, thyme, and lemon zest in a bowl.
  3. Brush salmon fillet with olive oil and press herb mixture onto the top.
  4. Place salmon on a baking sheet lined with parchment paper.
  5. Peel and chop carrot and parsnip into even pieces.
  6. Toss vegetables with olive oil, salt, and pepper.
  7. Spread vegetables on another baking sheet.
  8. Bake salmon and vegetables for about 20 minutes until salmon is cooked through and vegetables are tender.
  9. In a small saucepan, reduce orange juice over medium heat until slightly thickened.
  10. Whisk in butter gradually to form a smooth sauce.
  11. Serve salmon with roasted vegetables drizzled with citrus beurre blanc.
Nutrition Per Serving 504 g Per 100g
Energy 827.8 kcal 164 kcal
Protein 43.3 g 8.6 g
Fibre 9 g 1.8 g
Salt 0.6 g 0.1 g
Sugar 14 g 2.8 g
Carbohydrates 35.5 g 7.0 g
Fat 57 g 11.3 g
  • 200
    g
     salmon fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 5
    g
     lemon zest
  • 15
    ml
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 50
    ml
     orange juice
  • 20
    g
     butter
1
Servings
0

Preheat oven to 200°C.

Mix parsley, thyme, and lemon zest in a bowl.

Brush salmon fillet with olive oil and press herb mixture onto the top.

Place salmon on a baking sheet lined with parchment paper.

Peel and chop carrot and parsnip into even pieces.

Toss vegetables with olive oil, salt, and pepper.

Spread vegetables on another baking sheet.

Bake salmon and vegetables for about 20 minutes until salmon is cooked through and vegetables are tender.

In a small saucepan, reduce orange juice over medium heat until slightly thickened.

Whisk in butter gradually to form a smooth sauce.

Serve salmon with roasted vegetables drizzled with citrus beurre blanc.

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