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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Salmon with roasted vegetables

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $5.02 One serving costs about $5.02

$5.02 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,healthy,pescetarian,gluten free,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:96%

Spoonacular Score: 96%

 

Salmon with roasted vegetables requires about 45 minutes from start to finish. This recipe serves 2. This main course has 411 calories, 36g of protein, and 18g of fat per serving. For $5.02 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, parsnip, carrot, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by spoonacular user joechick. Try Salmon with roasted vegetables, Roasted Salmon & Vegetables, and Salmon with roasted vegetables for similar recipes.

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Ghost Pines Sonoma County Napa County Monterey County Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Ghost Pines Sonoma County Napa County Monterey County Chardonnay

Selected from three of California's most recognized Chardonnay appellations, Sonoma, Monterey and Napa, our Ghost Pines Chardonnay offers expressive, fruit-forward characteristics. The artful combination of these three regions delivers baked apple, pear and lemon cream flavors, accented by an elegant finish of sweet vanilla.

» Get this wine on Amazon.com

Ingredients

Servings:
1
1  potato
potato
1
1  parsnip
parsnip
1
1  carrot
carrot
1
1  onion
onion
5.29 oz
5.29 oz cherry tomatoes
cherry tomatoes
2 fillet
2 fillet salmon
salmon
1 Tbsp
1 Tbsp olive oil
olive oil
1 tsp
1 tsp lemon juice
lemon juice
some
some salt
salt
2 tsps
2 tsps fresh thyme
fresh thyme
1  potato
1
potato
1  parsnip
1
parsnip
1  carrot
1
carrot
1  onion
1
onion
5.29 oz cherry tomatoes
5.29 oz
cherry tomatoes
2 fillet salmon
2 fillet
salmon
1 Tbsp olive oil
1 Tbsp
olive oil
1 tsp lemon juice
1 tsp
lemon juice
some salt
some
salt
2 tsps fresh thyme
2 tsps
fresh thyme

Equipment

oven
oven
oven
oven


Instructions

Season the salmon fillets with some salt, pepper and a pinch of paprika and keep aside. Preheat the oven to 200 C. Roughly dice the potatoes, parsnips and carrots and add to a roasting tray. Drizzle over the olive oil and season with salt and pepper. Mix well and roast for 15 minutes. Add in the onion and roast for a further 10-15 minutes Place the salmon fillets and tomatoes between the veg. Drizzle the lemon juice and sprinkle over the rosemary and thyme. Season lightly with salt and pepper and roast for 10-15 minutes or until the salmon and veg is cooked through. Serve with some green salad.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.02
Ingredient
1 parsnip
1 carrot
1 onion
150 grams cherry tomatoes
2 fillets salmon
1 tablespoon olive oil
1 teaspoon lemon juice
2 teaspoons fresh thyme
Price
$0.51
$0.11
$0.24
$1.34
$7.55
$0.17
$0.03
$0.09
$10.04

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips

Green Tips

  • Wild Alaskan salmon is considered the most sustainable choice.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
410 Calories
36g Protein
18g Total Fat
25g Carbs
100% Health Score
Limit These
Calories
410
21%

Fat
18g
28%

  Saturated Fat
2g
17%

Carbohydrates
25g
8%

  Sugar
9g
10%

Cholesterol
93mg
31%

Sodium
211mg
9%

Get Enough Of These
Protein
36g
73%

Vitamin A
5569IU
111%

Selenium
64µg
92%

Vitamin B12
5µg
90%

Vitamin B6
1mg
82%

Vitamin B3
14mg
73%

Vitamin C
38mg
47%

Phosphorus
443mg
44%

Vitamin B2
0.74mg
43%

Potassium
1472mg
42%

Vitamin B5
3mg
35%

Vitamin B1
0.53mg
35%

Manganese
0.67mg
33%

Copper
0.61mg
31%

Folate
121µg
30%

Vitamin K
28µg
27%

Fiber
6g
25%

Magnesium
89mg
22%

Vitamin E
2mg
19%

Iron
2mg
15%

Zinc
1mg
12%

Calcium
82mg
8%

covered percent of daily need

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