4 Serves
48 Mins
Preheat your oven to 200°C and prepare a roasting tray.
Season the salmon fillets with salt, black pepper, and a pinch of paprika, then set them aside.
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Vitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
970 mg / 4,700 mgSodium
635 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Roughly dice the potatoes, parsnips, and carrots. Place them in the roasting tray, drizzle with olive oil, and season with salt and pepper. Toss well and roast for 15 minutes.
Add the diced onion to the tray and roast for another 10 minutes.
Nestle the salmon fillets and tomatoes among the vegetables. Drizzle everything with lemon juice, sprinkle with fresh rosemary and thyme, and season lightly with salt and pepper. Roast for a final 10-15 minutes until the salmon is cooked through.
45
g15
g20
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