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 veggies: cruciferous Romesco cauliflower, celery root and apple all tossed in mild white miso. This makes a perfect sheet pan meal that’s totally yummy, and couldn’t be quicker or easier to make. Try it.
- 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.
- 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
Ann's Tips and Tricks
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.