Recipes
Wild Salmon with Roasted Veggies
This dish brings together tender, flaky salmon with roasted root vegetables for a balanced and nourishing meal. A savory-sweet marinade enhances the salmon’s natural richness, while balsamic-roasted veggies add depth and caramelization. Simple yet full of flavor, it’s a perfect meal for any night of the week.
Chef’s Tip
Ingredients
Salmon & Marinade
- 700g wild salmon, cut into 2-inch pieces
- ½ cup olive oil
- ½ red onion, grated
- ¼ cup maple syrup
- ¼ cup Bragg’s or wheat-free organic tamari
- Freshly ground pepper
Roasted Vegetables
- 2 cloves garlic, crushed
- ½ red onion, chopped
- 1 sweet potato, chopped
- 3 beets, chopped
- 2 carrots, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Sea salt and pepper
- 1 bunch collard greens (at least 6 leaves)
- 500g halibut (skin off)
- 1 carrot, peeled into strips
Fish Seasoning
- 4 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon sea salt
Directions
- Preheat oven to 375°F on broil.
- In a bowl, whisk together olive oil, grated red onion, maple syrup, tamari, and pepper to make the marinade.
- Chop salmon into 2-inch pieces and place in the marinade. Let sit while preparing the vegetables.
- Chop sweet potato, beets, carrots, and red onion, then toss with garlic, olive oil, balsamic vinegar, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and place in the oven.
- Roast for 10 minutes, stir, then continue roasting for 25–30 minutes, or until tender when pierced with a fork.
- Increase oven temperature to 400°F.
- Transfer marinated salmon to a pan, drizzle with maple syrup, and sprinkle with sea salt.
- Bake for 6 minutes, checking until the fish is opaque and flakes easily.
- Serve the salmon over the roasted vegetables and enjoy.
Chef’s Tip
For extra crispiness, broil the salmon for an additional 1–2 minutes at the end. If you like a hint of citrus, squeeze fresh lemon over the dish before serving.
