Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

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?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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 $5.16 One serving costs about $5.16

$5.16 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,whole 30,pescatarian lunch,main course,main dish,dinner
spoonacular Score:95%

Spoonacular Score: 95%

 

Salmon with roasted vegetables is a main course that serves 2. One portion of this dish contains around 39g of protein, 18g of fat, and a total of 473 calories. For $5.16 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Only a few people made this recipe, and 7 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of rosemary and thyme, onion, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 95%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Roasted Salmon & Vegetables, Salmon With Roasted Vegetables, and Roasted Salmon and Vegetables.

Salmon can be paired 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. You could try Mercer Estates Zephyr Ridge Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 35 dollars per bottle.

Mercer Estates Zephyr Ridge Vineyard Reserve Chardonnay

Aromas of apricot, guava and pineapple juice mingle with hints of sweet vanilla and warm toasty notes.

» 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: $5.16
Ingredient
1 potato
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
$0.28
$0.51
$0.11
$0.24
$1.34
$7.55
$0.17
$0.03
$0.09
$10.32

Tips

Health Tips

  • 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!

  • 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.

Price Tips

  • 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.

  • 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.

Cooking Tips

  • 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).

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

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • 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.

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
472 Calories
39g Protein
18g Total Fat
38g Carbs
100% Health Score
Limit These
Calories
472
24%

Fat
18g
28%

  Saturated Fat
2g
17%

Carbohydrates
38g
13%

  Sugar
9g
10%

Cholesterol
93mg
31%

Sodium
221mg
10%

Get Enough Of These
Protein
39g
78%

Vitamin A
5569IU
111%

Vitamin B6
1mg
94%

Selenium
64µg
92%

Vitamin B12
5µg
90%

Vitamin B3
15mg
79%

Manganese
1mg
66%

Vitamin C
50mg
61%

Potassium
1912mg
55%

Copper
1mg
53%

Phosphorus
484mg
48%

Vitamin B2
0.78mg
46%

Vitamin B5
3mg
39%

Vitamin B1
0.55mg
37%

Fiber
8g
36%

Folate
139µg
35%

Iron
6mg
34%

Magnesium
113mg
28%

Vitamin K
28µg
27%

Vitamin E
2mg
19%

Zinc
2mg
15%

Calcium
114mg
11%

covered percent of daily need

Related Recipes