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.
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.