Smoked Salmon with Roasted Root Vegetables

Smoked Salmon with Roasted Root Vegetables

Simple dish with warm smoked salmon and caramelized vegetables

  • 2 smoked salmon fillets
  • 3 parsnips
  • 3 carrots
  • 1 sweet potato
  • 1/4 rutabaga
  • 3 golden beets
  • 2 garlic cloves (grated)
  • 2 tbsp extra virgin olive oil
  • 2 tsp honey
  • 1–2 tsp lemon juice
  • Thyme
  • Salt

  1. Preheat oven to 250°C and line a baking tray with parchment paper.

  2. Peel/scrub the root vegetables and cut into smaller pieces.

  3. Place on the tray and drizzle with olive oil, honey, and lemon juice.

  4. Add salt, thyme, and garlic.

  5. Toss well and spread evenly.

  6. Roast for 10 minutes, then turn off the oven and let the vegetables finish cooking on residual heat.

  7. Serve with smoked salmon.

Lunch & Dinner
AIP, Anti-inflammatory, Easy, fish, gluten-free, high-protein, one-pan, roasted, under 20 minutes
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