Dinner · gluten-free
Salmon with roasted vegetables
Juicy salmon, crisp broccoli and sweet potato on one tray. Minimal washing up, a generous portion of protein and dinner on the table in half an hour.
Prep10 min
Roast20 min
Total30 min
DifficultyEasy
Method
- Heat the oven. Preheat to 220°C, or 200°C fan. Line a large tray with baking paper.
- Start the sweet potato. Cut into 1.5 cm cubes. Toss with half the oil, paprika, garlic, salt and pepper. Spread over the tray and roast for 10 minutes.
- Add the vegetables. Cut the broccoli into small florets and the onion into wedges. Toss with the remaining oil, add to the sweet potato and turn everything over.
- Roast the salmon. Pat the fillets dry, season and place skin-side down among the vegetables. Squeeze over some lemon and roast for another 10–12 minutes, until the fish flakes easily. Timing depends on fillet thickness.
- Make the dip. Mix the yoghurt with the parsley, one teaspoon of lemon juice and a pinch of salt and pepper. Serve with the hot salmon and vegetables.
Hana's tip
Do not overcook the salmon. Take the tray out as soon as the centre starts to flake but still looks juicy — it will continue cooking briefly on the hot tray.
Easy swaps
- Swap sweet potato for baby potatoes or squash.
- Use green beans or courgette instead of broccoli.
- For dairy-free, use unsweetened soya yoghurt.
Storage
Cooked salmon keeps in a sealed container in the fridge for 1–2 days. Reheat gently; it is also delicious cold in a salad.
Nutrition overview
Approx. per serving
Recipe makes 2 servings
Energy610 kcal
Protein41 g
Carbs51 g
Fat27 g
Fibre10 g
Nutrition values are estimates and may vary depending on the specific ingredients and serving size.
Salmon is a natural source of the omega-3 fats EPA and DHA; see the overview from the NIH Office of Dietary Supplements. This recipe does not replace personalised nutrition or medical advice.
