Baked Salmon in Foil with Roasted Root Vegetables

One-pan dinners make for easy cooking, easy baking and easy clean-up. They’re the kind of dinners you want to make on a Monday because who wants to cook on a Monday….

Baking Salmon with root vegetables are perfect together because they both cook at the same temperature and for about the same timing (as long as you make sure to cut the veggies small enough!).

Baked Salmon in Foil with Roasted Root Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 pound side of salmon
  • 5 springs fresh thyme
  • 2 small lemons, divided
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, peeled and roughly chopped
  • 3 parsnips, peeled and chopped
  • 4 carrots, peeled and chopped
  • 4 yellow potatoes, chopped
  • Additional chopped fresh herbs, such as basil, thyme, parsley, dill, or green onion (optional)

Directions

  1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients.
  2. Heat oven to 375 degrees. Line a large baking sheet with a large piece of aluminum foil. Lightly coat the foil with baking spay, then arrange 2 springs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the thyme. Place the salmon on top. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining thyme and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate. Place chopped vegetables outside of the foil on the baking sheet.
  3. Bake the pan in the oven for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  4. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered. Check vegetables to make sure they are done, when fork-tender. Remove vegetables from pan and set aside. Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Remove the salmon from the oven. As soon as it flakes easily with a fork, it’s ready.
  5. To serve, cut the salmon into portions and serve over vegetables. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired. Enjoy! 
Adapted from: wellplated.com

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