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Herb-Crusted Baked Salmon with Roasted Root Vegetables

Herb-Crusted Baked Salmon with Roasted Root Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
1
Calories
722
Chef's Note

For the best herb crust, make sure your salmon is completely dry before applying the mustard and herbs. The mustard acts as a 'glue' to help the herbs adhere to the fish while adding flavor. You can prep the vegetables up to a day ahead to save time.

Tags
salmon
seafood
high-protein
dinner
lactose-free
root vegetables
healthy
baked
herb-crusted
one-pan
Ingredients

  • 6 oz salmon fillet

  • 1 tsp dijon mustard

  • 1 tbsp olive oil

  • 1 tbsp fresh parsley, chopped

  • 1 tbsp fresh dill, chopped

  • 1 tsp fresh thyme leaves

  • 1 clove garlic, minced

  • 1 tsp lemon zest

  • 1 tbsp lemon juice

  • 1 cup sweet potato, cubed

  • 1/2 cup carrots, chopped

  • 1/2 cup parsnip, chopped

  • 1/4 cup red onion, cut into wedges

  • 1 tbsp olive oil

  • 1 tsp maple syrup

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/3 cup brown rice, uncooked

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Start cooking 1/3 cup brown rice according to package instructions (typically 1:2 ratio of rice to water, simmered for about 25 minutes).

  • 3

    In a bowl, toss 1 cup sweet potato cubes, 1/2 cup chopped carrots, 1/2 cup chopped parsnip, and 1/4 cup red onion wedges with 1 tbsp olive oil, 1 tsp maple syrup, 1/4 tsp salt, and 1/8 tsp black pepper.

  • 4

    Spread the vegetables on one side of the prepared baking sheet and roast for 15 minutes.

  • 5

    Meanwhile, pat the 6 oz salmon fillet dry with paper towels and place it on a plate.

  • 6

    In a small bowl, combine 1 tbsp chopped parsley, 1 tbsp chopped dill, 1 tsp thyme leaves, 1 minced garlic clove, and 1 tsp lemon zest.

  • 7

    Brush the salmon with 1 tsp Dijon mustard, then press the herb mixture onto the top of the fillet. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.

  • 8

    After vegetables have roasted for 15 minutes, push them to one side of the baking sheet and place the herb-crusted salmon on the other side.

  • 9

    Return the baking sheet to the oven and bake for an additional 12-15 minutes, until salmon is cooked through and vegetables are tender.

  • 10

    Drizzle the salmon with 1 tbsp lemon juice before serving.

  • 11

    Serve the salmon with roasted vegetables and brown rice.

Nutrition Information (per serving)
722
Calories
45g
Protein
81g
Carbs
24g
Fat
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