INGREDIENTS
4 servings
• 500g salmon cut into fillets
• 1 red onion
• 1 bunch of carrots
• 200g Jerusalem artichokes
• 4 beets, scrubbed
• 3-4 tbsp rapeseed oil separated
• 2 tbsp of herbs of choice e.g. tarragon, thyme, parsley, dill
• 2 tbsp garlic powder
• 2 tbsp onion powder
• Sea salt
INSTRUCTIONS
Step 1:
Preheat oven to 200°C and add oil to a baking tray.
Step 2:
Mix the spices and sea salt in a small bowl.
Step 3:
Place the salmon fillets on the baking tray, drizzle with rapeseed oil, and sprinkle with 1 tbsp of the mixed spices.
Step 4:
Wash and chop the vegetables, then add to a bowl with the remaining spice mixture and rapeseed oil. Toss until the vegetables are coated in oil and spices.
Step 5:
Put the vegetables around the salmon fillets on the baking tray and place it into the oven. Roast for 20-25 minutes, or until the salmon and vegetables are cooked through.
Step 6:
Serve with a side salad and herb yoghurt sauce. We suggest this one!
Herb yoghurt sauce
INGREDIENTS
• 3 dl natural yoghurt
• 0.5 dl lemon juice
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 1 garlic clove, crushed
INSTRUCTIONS
Add yoghurt and lemon juice to a bowl. Add your herbs and garlic and mix until combined.
Enjoy!
