Mediterranean Salmon and Root Vegetables.

A Nutrient-Dense Seasonal Favorite Designed for Simple Preparation.

Choosing a meal that supports your long-term wellness doesn’t have to be a complex project. Our Mediterranean Salmon and Root Vegetables dish is designed for simplicity, requiring minimal preparation while delivering a sophisticated flavor profile. By roasting the seasonal vegetables and salmon together, you minimize kitchen cleanup and allow the natural brightness of fresh lemon and garlic to enhance the ingredients. It is a straightforward, effective solution for a busy weeknight dinner that remains steady in its nutritional value.

From a health perspective, this meal is a powerhouse of nutrient density. The salmon provides a rich source of omega-3 fatty acids, which are essential for heart health and cognitive function, while the quinoa and root vegetables offer a stable supply of complex carbohydrates and fiber. This combination ensures you feel satisfied and empowered with steady energy throughout your evening. By prioritizing clean, whole ingredients like heirloom carrots and Brussels sprouts, you are supporting your body’s natural resilience through a balanced and delicious approach to preventative nutrition.

Servings: 6 – 8

Ingredients

• Protein:
  • 4 fresh Atlantic or Sockeye salmon fillets (approx. 6oz each).
• Base:
  • 2 cups dry quinoa or farro (cooked according to package instructions).
• Vegetables:
  • 4 cups Brussels sprouts (halved), 
  • 2 cups heirloom carrots (sliced), and 
  • 2 large red bell peppers (chopped).
• Flavor Profile:
  • 2 lemons (juiced and zested), 
  • 4 cloves minced garlic, 
  • cracked black pepper,
  • 3 tablespoons extra virgin olive oil.
• Garnish: 1/4 cup fresh parsley, chopped.

Instructions

Step One: Roast the Vegetables

Preheat your oven to 200°C (400°F). On a large sheet pan, toss the Brussels sprouts, carrots, and peppers with 2 tablespoons of olive oil and cracked pepper. Spread them in a single layer and roast for 20 minutes until the edges are crisp and tender.

Step Two: Prepare the Salmon 

While the vegetables are roasting, rub each salmon fillet with minced garlic, lemon zest, and the remaining tablespoon of olive oil.

Step Three: Cook the Salmon

Move the vegetables to the sides of the pan to make space, or use a second baking sheet. Place the fillets on the pan and roast alongside the vegetables for the final 10–12 minutes. The salmon is done when it flakes easily with a fork.

Step Four: Assemble

Serve each salmon fillet over a generous bed of cooked quinoa or farro. Drizzle with a final squeeze of fresh lemon juice and a sprinkle of fresh parsley.