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Sheet Pan Roasted Dill Salmon Fillets

Name: Sheet Pan Roasted Dill Salmon Fillets
Prep time: 15

(4 votes, average: 4.00 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

These sheet pan roasted dill salmon fillets are not only an easy and delicious way to get your omega 3 fix, but get a tasty assist from a sweet and salty mix of roasted...

4 (4 ounce) salmon fillets
¼ cup chopped dill
¼ cup chopped green onion
¼ cup olive oil, divided
¼ cup white miso paste
2 cups medium diced celery root
1 apple, medium diced
1 small head Romanesco, cut into florets ( see Ann’s Tips)
salt and pepper to taste

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Nutrition Facts

Calories

493 cals

Fat

31 g

Saturated Fat

6 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

15 g

Carbohydrates

23 g

Sugar

11 g

Fiber

6 g

Protein

31 g

Sodium

897 mg

Directions

Preheat oven to 375 degrees. Line two baking sheet pans with parchment paper.
In a small bowl, combine dill, green onion and two tablespoons olive oil. Season with salt and pepper. Set aside.
In a separate bowl, combine white miso paste, remaining olive oil and two tablespoons water. Set aside.
Place salmon on one of the prepared baking sheets, skin side up. Rub herb mixture onto salmon. Set aside. On second baking sheet, place celery root, apple and Romanesco. Drizzle miso sauce over vegetables and toss to combine.
Place the baking sheets with the vegetables and the salmon into the oven on a middle shelf. Roast for about 20 minutes, or until the vegetables are tender and the salmon fully cooked.
Remove salmon and vegetables from oven, plate and serve immediately.

Chef Tips

Depending on the size of the veggies, you may want to let them roast 10 minutes to soften a little before adding the salmon to the oven.

If you’re making a half recipe for 2, cook the salmon and veggies on the same sheet pan, leaving a little space between the two.

If you can’t find Romesco, use regular cauliflower.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

2 comments

Gregory Ledger says:

February 20, 2020 at 3:54 pm

Okay, so you are very specific on what type of broccoli to use, so why not be specific about the kind of apple. Some apples are not for baking. Do you mean honeycrisp, granny smith, etc.?

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1. Ann Ogden says:
  
  February 25, 2020 at 2:55 pm
  
  Hi Gregory, with apples it depends on what you like, and here the texture isn't as important as say for a pie. If you like a sweet or a tart apple, use gala or Golden Delicious, for tart Granny Smith or Braeburn. Honey Crisp and Pink Lady are deliciously in between
  
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