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Sheet Pan Roasted Dill Salmon Fillets

Name: Sheet Pan Roasted Dill Salmon Fillets
Prep time: 15
Cook time: 35

(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 an easy and delicious way to get your omega 3 fix. Roasted cruciferous Romesco cauliflower, celery root and apple, tossed in a mild white miso sauce offers...

4 (4 ounce) salmon fillets
¼ cup dill, chopped
¼ cup green onion, chopped
¼ cup olive oil, divided
¼ cup white miso paste
2 cups celery root, medium diced
1 apple, medium diced
1 small head Romanesco, cut into florets (see Chef 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 and 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 is fully cooked.
Remove salmon and vegetables from the 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 two, 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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of 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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