This recipe just might be the easiest one you’ll ever make. Really. I try to put fish on our menu once a week. It’s so good and so good for you! All of those omega-3 fatty acids are great for so many reasons. I’m always looking for ways to make fish more interesting, but this is one recipe I keep coming back to. We usually roast veggies for dinner anyway, so this falls right into our normal meal. Any fish and any veggie combination really will do!
You could definitely get away with seasoning your fish and veggies, roasting, and then serving, but this recipe also includes the addition of a yummy dill dressing. Salmon and dill go great together! I think salmon has a distinct flavor, and dill, being a strong herb on its own, pairs nicely with it. If you decide to use another type of fish, I would probably just use my favorite salad dressing, or skip it altogether.
Roasted Salmon with Veggies
Adapted from Martha Stewart
4 salmon filets
1 bunch kale, thinly sliced
1 cabbage, thinly sliced
1 butternut squash, peeled and chopped
Zest and juice of 1 lemon
1/4 cup dill, chopped
1 tsp dijon mustard
Preheat oven to 450°F. Combine veggies in a large bowl and toss with EVOO, a pinch of salt, and a few grinds of pepper. Spread onto a large baking sheet. Bake for 20 minutes (butternut squash will still be firm).
Rub salmon with EVOO and season with salt and pepper. Add to baking sheet, skin side down. Bake for about 10 minutes.
Whisk dijon with lemon zest, lemon juice, and dill. Slowly whisk in about 1/4 cup EVOO. Salt and pepper to taste. Drizzle over salmon and veggies before serving.
Add a baguette and your meal is complete 😉
Tip: If you’re using a few-days-old baguette, just put your hands under the faucet running cold water, then pat the bread, and bake in the oven for about 5 minutes. The moisture will freshen up the dry bread, but eat it quickly!
Share on Facebook