Week 1 · 40 min · Serves 4
Oven-baked salmon with root vegetables
One tray, one oven, little washing up. The weeknight dinner that gets oily fish into your week without fuss.
Ingredients
- 600 g salmon fillet
- 4 carrots and 2 parsnips, in chunks
- 1 red onion, in wedges
- 2 tbsp rapeseed oil
- 1 lemon
- Dill, salt and pepper
Method
- Heat the oven to 200 °C.
- Toss the vegetables and onion in the oil, season and roast for 20 minutes.
- Lay the salmon on top, squeeze over some lemon and roast for another 12–15 minutes.
- Scatter with dill and serve with a lemon wedge.
Ready to stop guessing?
Start with the free 2-minute check, or book a 20-minute conversation and we’ll find the right next step together.