Norwegian Salmon with Roasted Vegetables

local_grocery_store Ingredients

• 4 Norwegian salmon fillets, skin-on, about 6 oz each
• 4 carrots, peeled and sliced into thin rounds
• 2 parsnips, peeled and sliced into thin rounds
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh dill, chopped
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey

restaurant_menu Method

1. 1.Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. 2.In a large bowl, toss the sliced carrots, parsnips, and red onion with 2 tablespoons of olive oil, salt, and black pepper. Spread the vegetables in a single layer on the prepared baking sheet.
3. 3.Place the salmon fillets on top of the vegetables, skin-side down. Drizzle the remaining olive oil over the salmon, and season with salt and black pepper.
4. 4.Bake for 20-25 minutes, until the salmon is cooked through and the vegetables are tender and caramelized.
5. 5.While the salmon is baking, prepare the dill sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, and chopped dill.
6. 6.Serve the salmon hot, with the roasted vegetables and dill sauce on the side.

lightbulb_outline Tips

• chevron_rightMake sure to pat the salmon fillets dry with paper towels before seasoning and baking, to ensure a crispy skin.
• chevron_rightFeel free to use any combination of root vegetables you like, such as sweet potatoes, turnips, or beets.
• chevron_rightLeftover salmon and vegetables make a great addition to salads or sandwiches the next day.