Baked salmon with root vegetables (one tray, 1 hour)

By Nikola · Precision Nutrition L1 · Sources checked 5 November 2026

This is a one-tray dinner that gets each part right. Potatoes, carrots, beetroot and red onion roast first, long and hot, until their edges catch and caramelise. The salmon fillets join them only for the last 12-15 minutes, which is all they need to stay moist. One tray to wash, about an hour from start to plate, and most of that time the oven does the work.

Farmed or wild salmon both work. Farmed fillets are richer and a little more forgiving; wild fillets are leaner, so check them a couple of minutes earlier.

Portion: 1 fillet and a quarter of the vegetables each · Difficulty: Easy, one tray · Diet: Gluten-free, dairy-free, pescatarian

Baked salmon with root vegetables

Potatoes, carrots, beetroot and red onion roast until caramelised, then salmon fillets join them for the last 12-15 minutes. One tray, one hour, gluten-free.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Fish

Servings 4 servings

Calories 560 kcal

Ingredients

  

• 4 skin-on salmon fillets about 150 g each (600 g)
• 400 g waxy or all-purpose potatoes scrubbed, unpeeled, cut into 3 cm chunks
• 300 g carrots about 4 medium, cut into 5 cm sticks
• 300 g beetroot 2-3 medium, peeled and cut into 1.5 cm wedges
• 1 red onion about 150 g, cut into 8 wedges
• 4 cloves garlic 12 g, lightly crushed, skin on
• 3 tbsp extra virgin olive oil 40 g: 2 1/2 for the vegetables, 1/2 for the salmon
• 1 tsp fine salt 5 g, divided
• Black pepper
• A few sprigs of thyme or rosemary or 1 tsp dried thyme
• To serve: 1 lemon a small bunch of dill or parsley

Instructions

 

• Heat the oven to 220°C (200°C fan). Line a large baking tray, about 30 x 40 cm, with baking paper. If your tray is smaller, use two: crowded vegetables steam instead of browning.
• Put the potatoes, carrots, onion and garlic on the tray and keep the beetroot in its own corner so it does not stain everything pink. Add 2 1/2 tbsp olive oil, 3/4 tsp salt, pepper and the thyme. Toss with your hands and spread everything in a single layer.
• Roast for 25 minutes, then turn the vegetables with a spatula. The edges should be starting to brown and a knife should meet a little resistance in the potatoes.
• While the vegetables roast, pat the salmon dry with kitchen paper, rub it with the remaining 1/2 tbsp olive oil and season with the last 1/4 tsp salt and some pepper.
• Push the vegetables to the sides and lay the salmon skin side down in the middle of the tray. Roast for 12-15 minutes, until the thickest part of the fillet flakes easily with a fork and is no longer translucent, or reads 63°C on a thermometer. Thin fillets can be ready after 10 minutes.
• Rest for 2 minutes. Squeeze lemon over the salmon, scatter the dill, and squeeze the soft roasted garlic out of its skin over the vegetables. Serve straight from the tray.

Keyword autumn, beetroot, carrots, dairy-free, fish, gluten-free, one tray, potatoes, root vegetables, salmon, sheet pan dinner, winter

Nutrition per serving

Per serving, 1 fillet and a quarter of the vegetables, calculated from USDA FoodData Central for each ingredient, with farmed salmon.

Data: USDA FoodData Central, SR Legacy: Fish, salmon, Atlantic, farmed, raw (FDC 175167); Potatoes, flesh and skin, raw (FDC 170026); Carrots, raw (FDC 170393); Beets, raw (FDC 169145); Onions, raw (FDC 170000); Garlic, raw (FDC 169230); Oil, olive, salad or cooking (FDC 171413). Calculated on raw weights. With wild Atlantic salmon (Fish, salmon, Atlantic, wild, raw, FDC 173686) a serving comes to about 461 kcal, 34.3 g protein and 20.0 g fat. Herbs, black pepper and lemon are not included. Carbohydrate is USDA “by difference” and includes fibre.

Swaps and variations

• Other roots: parsnip, celeriac or sweet potato, cut to the same size as the potatoes.
• Other fish: trout or mackerel fillets work the same way; thinner fillets need only 8-10 minutes.
• Herb crust: mix 1 tbsp chopped dill, the zest of half a lemon and 1 tsp mustard and spread it over the salmon before it goes in.
• Quick sauce: Greek yogurt with grated cucumber, dill and a little garlic, spooned on at the table.
• Without beetroot: use more carrots or a few wedges of pumpkin instead.

Storage and reheating

Keep leftovers in a closed container in the fridge and eat them within 2 days. Cold salmon is good flaked over a green salad with the roasted vegetables. To reheat, cover with foil and warm in the oven at 150°C for about 10 minutes; a microwave tends to dry the fish out.

Related

• Recipes: Mediterranean mackerel stew · Roasted root vegetables with thyme and honey · Beetroot and walnut salad
• Encyclopedia: Salmon · Beets · Carrot · Potatoes
• Diet: Mediterranean diet · 7-day Mediterranean meal plan

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