Roasted Beet and Baby Fennel Salmon Bowls
A vibrant, one-pan dinner inspired by Mediterranean flavors. Salmon rests on a bed of roasted beets and baby fennel, with garlic-smashed potatoes and a bright dill-lemon drizzle. The roasted vegs, crisp radish notes, and creamy potatoes make a complete, balanced plate.
- Prep Time: 15 min
- Cook Time: 35 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 salmon fillets (6 oz each), skin removed
- 1 cups baby beets, peeled and cubed
- 1 cups baby fennel, trimmed, sliced
- ½ cup radishes, halved
- 450 g baby potatoes, halved
- 2 cloves garlic, minced
- 1 tbsp olive oil, plus extra for potatoes
- ½ tsp dried thyme
- ½ tsp kosher salt
- ½ 1/2 tsp black pepper
- ½ lemon, zested and juice
- 1 tbsp fresh dill, chopped
- ½ 1/4 cup plain Greek yogurt (optional sauce)
Instructions
- Heat oven to 425°F (220°C). Toss beets with 1 tbsp olive oil, salt, and thyme; spread on a baking sheet.
- Parboil potatoes 8 minutes, drain, toss with 1 tbsp olive oil and garlic; add to sheet with fennel and radishes.
- Roast 20 minutes, until vegetables are tender and edges are caramelized.
- Season salmon with salt and pepper; place on a lined tray, drizzle with lemon juice and 1 tsp olive oil.
- Roast salmon 10–12 minutes until opaque. Rest 2 minutes.
- Meanwhile, mix lemon zest, dill, and yogurt (if using) into a bright drizzle.
- Plate: poke potatoes and veg with salmon, spoon drizzle, garnish with radish slices and fennel fronds.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Sear salmon briefly in a hot pan for extra crust before roasting.
- If avoiding yogurt, use a lemon-dill glaze with olive oil and salt.
- Roast vegetables ahead and reheat with salmon to save time.
Serving Suggestions
Serve with extra lemon wedges and a green salad or steamed greens for balance.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the salmon.
Nutritional Estimates
Per serving · 2 servings total
| calories | 510 |
|---|---|
| protein | 38 |
| carbs | 42 |
| fat | 18 |
| fiber | 6 |
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