Roasted lemon-chive salmon and root vegetables

Every Sunday, I normally sit down and plan out our meals for the week based on what’s on sale at Sprouts. Now that our garden is in full bloom, I’m trying to just buy some basic ingredients that I’d need for most meals and use the vegetables that we grow. This was the first week we’ve tried doing it and it was actually really fun! At the store, I bought bread, tortillas, pepper jack cheese, feta cheese, salmon (it was a ridiculously good sale – $8/lb for wild caught!), some lemons, a bag of onions and a bag of potatoes. I only had to go back to the store once to get something I needed. In all, we only spent about $50 for Sunday – Friday, which we normally spend about $120 so I’d call that a success!

Carrots and beets from our garden
Lemon, chive and dijon mustard blend

On Tuesday, we’d already eaten half of our salmon and harvested some carrots, beets, and chives so I decided to add some potatoes from the store to make our dinner with some vinegary kale on the side, also from the garden. It turned out to be a really quick sheet pan dinner that was ready in just under an hour, including prep and cook time. Not to mention the easy clean up! Even if you don’t have a garden, this would be a quick and relatively cheap meal, depending on what price you can get the salmon. You can pick whatever root vegetables you’d like, just do potatoes, add some broccoli – just add some lemon and you can’t go wrong.

Our half filet of salmon, since we at the other half earlier in the week
Salmon and root vegetables served alongside some vinegary greens

Roasted lemon-chive salmon and root vegetables

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

For the salmon:

1 salmon filet (about 1.5 pounds)
1 tbsp dijon mustard
Juice of half a lemon
1 tbsp chives, finely chopped
Salt and pepper
2 tsp olive oil

For the root vegetables:

4 medium sized golden beets, peeled and sliced into wedges
3-4 medium carrots, large dice
3-4 medium red potatoes, large dice
Juice of a lemon
1 tbsp chives, finely chopped
Salt and pepper
Olive oil

Pre-heat the oven to 400 degrees.

Line a baking sheet with foil. Place the salmon in the center.

Whisk all of the ingredients from dijon mustard to olive oil in a bowl. The mix shouldn’t be too thin or it won’t stick to the salmon. If it’s too thin, add a little more mustard. Spread all over the salmon.

Place all of the chopped root vegetables in a bowl and add the lemon, chives, salt and pepper and olive oil. Make sure the root vegetables are all cut to roughly the same size so that they cook evenly. Toss to coat. Transfer the root vegetables evenly around the salmon.

Bake in the oven for about 25-30 minutes or until the root vegetables are fork tender.






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