Gluten-Free Salmon and Root Vegetable Bake
A hearty and nutritious Scandinavian bake featuring salmon fillets with roasted root vegetables like parsnips, carrots, and potatoes, all seasoned with dill and lemon.
Ingredients
- 4 6oz Salmon Fillets
- 2 medium Parsnips
- 2 medium Carrots
- 4 medium Red Potatoes
- 2 tbsp Olive Oil
- 2 tbsp Dill
- 2 tbsp Lemon Juice
- 2 cloves Garlic
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Peel the 2 medium parsnips, 2 medium carrots, and 4 medium red potatoes. Cut them into roughly 2.54 cm bite-sized pieces.
- 3In a large bowl, combine the cut vegetables with 2 tablespoons of olive oil, 2 minced cloves of garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
- 4Spread the coated vegetables in a single layer on a baking sheet.
- 5Place the 4 6oz salmon fillets on top of the vegetables on the baking sheet.
- 6Drizzle the 2 tablespoons of lemon juice evenly over the salmon fillets and sprinkle the 2 tablespoons of dill over them.
- 7Bake for 30-35 minutes. The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 63°C. The vegetables should be tender when pierced with a fork.
- 8Serve the salmon and root vegetable bake hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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