Salmon with root vegetables
Roast root vegetables and salmon on one tray, with a cool dill and lemon sauce.
- 45 minTime
- 18 minHands-on
- 4Portions
- ≈ 46 krper portion
- 610kcal per portion
Ingredients for 4 portions
- 4Salmon fillets, about 125 g each
- 1Lemon
- 2 dlSour cream
- 1 dlDill, chopped
- to tasteSalt
- to tasteBlack pepper
On the side
- 600 gPotato, waxy, ideally small
- 3Carrots
- 2Parsnips
- 1Red onion, in wedges
- 3 tbspOlive oil
- 1 tspThyme
Method
- Heat the oven to 225°C. Scrub the potatoes and halve them or cut them into wedges. Peel the carrots and parsnips and cut them into pieces about the same size as the potatoes.
- Spread the vegetables and red onion on a lined baking tray. Drizzle with the oil, sprinkle with the thyme, season with salt and pepper and toss well.
- Roast in the middle of the oven for about 20 minutes.
- Meanwhile, stir together the sour cream, dill and the grated zest of half the lemon. Season with a little lemon juice, salt and pepper and chill.
- Take out the tray, turn the vegetables and make room for the salmon. Add the salmon pieces and season them with salt and pepper.
- Bake for 12–15 minutes, until the salmon is just set and the vegetables are tender.
- Cut the rest of the lemon into wedges and serve the salmon and vegetables with the dill sauce.
The cost is estimated from Swedish grocery prices.
