Pin It A vibrant, nourishing dish featuring flaky roasted salmon paired with caramelized winter root vegetables and hearty greens, all baked together on a single pan for easy preparation and cleanup.
I first created this recipe for a weeknight dinner in the middle of winter craving warmth and color. The roasted root vegetables get perfectly sweet and caramelized, while the salmon stays crisp and juicy.
Ingredients
- Salmon fillets: 4 skin-on salmon fillets (6 oz / 170 g each)
- Olive oil: Used to season both salmon and vegetables
- Kosher salt and black pepper: Seasoning for both fish and vegetables
- Lemon: 1 lemon, thinly sliced
- Carrots: 2 medium, peeled and cut into chunks
- Parsnips: 2 medium, peeled and cut into chunks
- Sweet potato: 1 small, peeled and cubed
- Red onion: 1 small, cut into wedges
- Dried thyme or fresh thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
- Baby kale or baby spinach: 4 cups (120 g)
- Lemon juice: For tossing with greens
- Pinch of salt and pepper: To taste for greens
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Roast root vegetables:
- Toss carrots, parsnips, sweet potato, and red onion in olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 minutes. Stir halfway through.
- Prepare salmon:
- Pat salmon fillets dry. Rub with olive oil and season with salt and pepper.
- Add salmon to pan:
- After vegetables roast 20 minutes, push veggies to edges and place salmon fillets, skin-side down, in the center. Top with lemon slices.
- Roast salmon and veggies:
- Return pan to oven and roast 10–12 minutes until salmon is just cooked through and vegetables are tender and caramelized.
- Dress greens:
- Toss greens with olive oil, lemon juice, salt, and pepper.
- Finish and serve:
- Scatter greens over hot roasted fish and vegetables, let wilt for 2 minutes, then serve. Squeeze extra fresh lemon juice over the top if desired.
Pin It 
Sharing this meal with my family always feels like a celebration after a chilly day. The colorful tray grabs everyone's attention and makes even simple ingredients feel special.
Serving Suggestions
This salmon pairs beautifully with a chilled glass of Sauvignon Blanc or Pinot Gris. For extra flavor, drizzle with a touch of maple syrup or sprinkle smoked paprika before roasting.
Make It Your Own
Swap in different root vegetables such as turnips or beets, or use baby spinach instead of kale for a twist. Add chopped fresh herbs before serving for vibrant color and aroma.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently under low heat in the oven to avoid drying out the fish.
Pin It 
This recipe brings together comfort and nutrition effortlessly. Enjoy the vibrant flavors and easy clean-up any night of the week.
Recipe Questions & Answers
- → What vegetables work best with salmon in this dish?
Carrots, parsnips, sweet potatoes, and red onions offer sweet and earthy flavors that complement the salmon well.
- → How can I ensure the salmon stays moist during baking?
Pat the salmon dry, oil it lightly, and bake at a high temperature for a short time to retain moisture and achieve a crispy skin.
- → Can I substitute the greens used in the dish?
Yes, baby kale or spinach work best for their tenderness and mild flavor, but other leafy greens can be used depending on preference.
- → What herbs enhance the root vegetables’ flavor?
Fresh or dried thyme adds an aromatic, earthy note that pairs nicely with the sweetness of the roasted roots.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free, dairy-free, and pescatarian, making it suitable for various dietary needs.
- → How do I add extra depth to the roasted vegetables?
Try sprinkling smoked paprika or drizzling maple syrup over the vegetables before roasting for added flavor complexity.