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How this works
Servings: 4 servings
Calories: 402kcal
Ingredients
- 2 carrots peeled
- 2 parsnips peeled
- 2 small sweet potatoes
- 1 small head cauliflower
- ¼ cup mild cooking oil (coconut, avocado or a light olive oil) plus 1 tablespoon, separated
- 1 teaspoon sea salt
- ¾ teaspoon black pepper divided
- 1 teaspoon dry parsley
- 4 4-ounce salmon fillets
- 2 tablespoons Dijon mustard
- 1 tablespoon real maple syrup Grade B preferred
- ¼ teaspoon onion powder
- Fresh parsley or scallions for garnish (optional)
Instructions
- Preheat oven to 375°. Cut carrots, parsnips and sweet potatoes into ½-inch pieces. Cut cauliflower into small florets. Toss cut vegetables with ¼ cup oil, salt, ½ teaspoon pepper and parsley.
- Spread vegetables on a well-oiled sheet pan or cookie tray; bake on center rack of oven about 1 hour, until they are tender and beginning to brown around the edges.
- Spread vegetables on a well-oiled sheet pan or cookie tray; bake on center rack of oven about 1 hour, until they are tender and beginning to brown around the edges.
- Spread 1 tablespoon of mixture over top of each piece of fish. Place fish on a well-oiled baking sheet.
- When vegetables have been in the oven about 40 minutes, place tray of salmon in oven too, and bake 15–20 minutes, until fish is cooked through but still tender. It should be fully opaque and flake apart easily.
- For each serving, place one piece of fish and about 1 cup of vegetable mix on each plate. Garnish with fresh parsley or chopped scallions, if desired.
Notes
Tip: Look for grade B maple syrup; it has a more pronounced maple flavor than grade A and tends to be slightly less expensive.
Nutrition
Calories: 402kcal | Carbohydrates: 28g | Protein: 25g | Fat: 21g | Sodium: 128mg | Fiber: 6g | Sugar: 11g
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