Name: Maple-Dijon Salmon with Roasted Winter Vegetables
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)

Shop Ingredients

How this works

Maple-Dijon Salmon with Roasted Winter Vegetables

The touch of sweetness from maple syrup and roasted vegetables make for a cozy fall meal. A perfect accompaniment: a salad of bitter greens with a tangy vinaigrette.

Course: Entree

Keyword: salmon

Servings: servings

Calories: 402kcal

Author: Taffy Elrod

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

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine