Best 3 Salmon With Root Vegetables Recipes

Feast your eyes on a culinary masterpiece that combines the elegance of salmon with the earthy goodness of root vegetables. This delectable dish, presented in a medley of recipes, elevates your taste buds to new heights. Embark on a flavor symphony as you explore diverse preparations, from the classic roasted salmon with root vegetables to the innovative salmon en papillote with fennel and orange. Each recipe is a testament to the harmonious balance between the rich, flaky salmon and the medley of roasted root vegetables, showcasing their natural sweetness and vibrant colors. Let your senses dance with delight as you discover new dimensions of flavor in every bite.

Here are our top 3 tried and tested recipes!

SALMON WITH SUMMER VEGETABLES

Salmon with Summer Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 yellow squash, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets (preferably wild)
1/4 cup chopped mixed fresh herbs (such as dill, tarragon and/or parsley)
1 1/4 pounds assorted cherry tomatoes, halved or quartered if large
4 scallions, chopped

Steps:

Position a rack in the upper third of the oven and preheat to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast until tender and golden around the edges, 15 to 20 minutes.
Meanwhile, season the salmon with 1/2 teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs. Refrigerate until ready to roast. Toss the tomatoes in a bowl with the scallions, the remaining 2 tablespoons herbs and 1 tablespoon olive oil, and 1/2 teaspoon salt; set aside.
Remove the squash from the oven and push to one side of the baking sheet. Put the salmon on the other side, herb-side up. Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes. Serve the salmon and squash with the tomato salad.

PEPPERED SALMON WITH ROASTED ROOT VEGETABLES

Peppered Salmon With Roasted Root Vegetables image

I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.

Provided by LifeIsGood

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped
3 tablespoons olive oil, divided
1 teaspoon sea salt or 1 teaspoon kosher salt, divided
4 skinless salmon fillets, 4-5 oz each
1 teaspoon fresh coarse ground black pepper or 1 teaspoon ground pepper, blend
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons water
chopped green onion (optional)

Steps:

Preheat your oven to 425 degrees F.
In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm.
Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat.
Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything.
Enjoy!

ROASTED SALMON WITH ROOT VEGETABLES

Roasted Salmon With Root Vegetables image

Make and share this Roasted Salmon With Root Vegetables recipe from Food.com.

Provided by AZPARZYCH

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 medium carrots, peeled and chopped
4 parsnips, peeled and chopped
8 ounces Brussels sprouts, halved
5 tablespoons olive oil, divided
2 tablespoons italian seasoning, divided
2 teaspoons kosher salt, divided
2 teaspoons fresh ground pepper, divided
6 large beets, peeled and chopped
4 (4 ounce) salmon steaks
2 teaspoons lemon juice

Steps:

preheat oven to 425 degrees.
Coat 2 foil-lined baking sheets with non stick cooking spray.
Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
Sprinkle with remaining salt and pepper and drizzle with lemon juice.
Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
Transfer vegetables to a platter and top with the salmon.

Tips:

Choose the right salmon. Look for wild-caught salmon that is sustainably sourced. Farmed salmon can be a good option too, but it's important to choose a brand that uses sustainable farming practices.
Use fresh root vegetables. Root vegetables are at their best when they're fresh. Look for vegetables that are firm and brightly colored.
Roast the vegetables before adding them to the salmon. Roasting the vegetables brings out their natural sweetness and flavor. It also helps them to caramelize, which adds a delicious depth of flavor to the dish.
Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it carefully. Overcooked salmon will be dry and tough.
Serve the salmon with a simple sauce. A simple sauce, such as a lemon-butter sauce or a white wine sauce, can help to enhance the flavor of the salmon and vegetables.

Conclusion:

This salmon with root vegetables recipe is a delicious and healthy meal that's perfect for any occasion. The salmon is cooked to perfection and the roasted vegetables are packed with flavor. This dish is sure to be a hit with your family and friends.