Oven-Baked Salmon with Veggies 🐟🍋 Fresh, flavorful & perfectly balanced, an easy dinner you’ll want on repeat! (via: @ikosun_kitchen)
Tender oven-baked salmon paired with roasted vegetables and a creamy lemon-dill mustard sauce — comforting, nourishing, and full of bright Mediterranean flavor.
Ingredients: For the Salmon (3 pieces): • 3 salmon fillets • 4 tbsp olive oil • Juice of ½ small lemon • 1 tsp mustard • 2 garlic cloves, grated • Finely chopped parsley • ½ tsp black pepper • ½ tsp paprika • ½ tsp chili flakes • Salt For the Roasted Vegetables: • 500 g small potatoes (or baby potatoes) • 2 carrots • 2 small red onions • 5–6 mushrooms • 1 tsp dried thyme • ½ tsp paprika • ½ tsp garlic powder • ½ tsp black pepper • ½ tsp salt • 4–5 tbsp olive oil For the Lemon Dill Mustard Sauce: • 2 tbsp butter • 1 tbsp flour (not heaping) • 280 ml milk • 1 handful fresh dill, finely chopped • 1 tsp mustard • Juice of ½ small lemon • 1 garlic clove, grated • Salt & black pepper
Instructions: 1. Mix olive oil, lemon juice, mustard, parsley, garlic, spices, and salt. Rub salmon well and marinate for 30 minutes in the fridge. 2. Wash and halve potatoes; slice carrots. Boil together in salted water for 10–12 minutes until slightly tender. Drain and cool slightly. 3. Chop onions and mushrooms. Combine with potatoes and carrots, add seasonings and olive oil, and mix well. 4. Spread vegetables on a lined baking tray and place marinated salmon on top. 5. Bake at 200°C (400°F) for 25–30 minutes. For extra browning, increase heat to 210°C (410°F) for the last 5 minutes. 6. For the sauce, melt butter, sauté garlic briefly, stir in flour, then slowly add milk while stirring until thickened. Add lemon juice, mustard, and dill. Season to taste. 7. Serve salmon and veggies drizzled generously with the sauce.
