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.