Oven Roasted Salmon

At home, we are trying to get into the habit of eating salmon once a week for dinner. Salmons are loaded with proteins and omega-3. Researches indicate that a diet rich in omega-3, lowers the risk for heart attack. Here is an easy to make recipe that comes out beautifully. Oven roasted salmon with baby potatoes and carrots, perfect for a fancy dinner or everyday meal!

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 Sometimes simple is best, and this is one of those recipes that I would categorize in that profile.  No fancy ingredients are involved; the ingredients that douse the fish are butter, freshly grated black pepper, salt and lemon juice. Yet the end result is soft, buttery, juicy and full of agreable flavors! Usually marinades add a special flavor to lots of fish dishes, with its rich deep aromatic flavor, I am convinced that salmon needs nothing to overpower it

The lemony butter sauce makes you want to lick your plate clean, absolutely heavenly. It goes perfectly with the salmon and veggies together, a perfect balance of juicy fish and crispy veggies. Be sure you have a spoon ready, you may want to eat it straight from the pan.

How to make the Oven Roasted Salmon?

It is so darn easy to make, preheat the oven to 200°C/400°F, and place a rack in the center of the oven. Lightly grease a large baking pan with the canola oil or your favorite oil. Place the salmon fillet on the baking dish; sprinkle the salt and black pepper, and dot with butter. In a single layer, spread the carrots and potatoes around the salmon. Roast until flaky and opaque in color; with a fork, check the doneness in the thickest part of the fish; carrots and potatoes should be fork tender and crispy, it takes about 20 minutes. Broil for 1-2 minutes to to lightly brown the surface of the fish.  Drizzle the lemon juice over the salmon.

If you are following a low carb diet, broccoli florets make a great substitute for potatoes and carrots!

• Author: Hadia's Lebanese Cuisine

• Serving: 4 persons

Ingredients:

• 1 whole salmon fillet, about 1kg /2lb 4oz, skin on, if your fish is frozen, thaw on a countertop for 15 minutes
• 100 g/3.5 oz butter
• A pinch of salt
• ½ teaspoon freshly grated black pepper
• 5 medium-sized carrots, peeled and cut into chunks
• 1 kg. /2lb. 4oz. baby potatoes, peeled
• 1 tablespoon canola oil, to grease the baking dish
• 1/4 cup freshly squeezed lemon juice

Directions:

1. Preheat the oven to 200°C/400°F.
2. Place a rack in the center of the oven.
3. Lightly grease a large baking pan with the canola oil.
4. Place the salmon fillet on the baking dish. Sprinkle with salt and black pepper, and dot with butter.
5. In a single layer, spread the carrots and potatoes around the salmon.
6. Roast the salmon until flaky and opaque in color; with a fork, check the doneness in the thickest part of the fish; carrots and potatoes should be fork tender, it takes about 20 minutes. Broil for 1-2 minutes to to lightly brown the surface of the fish.
7. Drizzle the lemon juice over the salmon. Transfer to a serving dish. Enjoy!

If you are following a low carb diet, broccoli florets make a great substitute for potatoes and carrots!

• The recipe for the “oven roasted salmon” was posted on April, 2014, the photos and text were updated on July, 2019!

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