This is a simple, easy-breezy weeknight dinner that will take no time at all to whip up — and it tastes absolutely delicious.
You can pair the root vegetables and salmon with a simple green salad: try romaine lettuce, sliced cucumber or tomatoes, and sliced red onions drizzled with your favourite olive oil and balsamic vinegar. It takes just a minute to whip up, and rounds out this healthy meal beautifully.
For the roasted root vegetables:
2 small sweet potatoes
1 medium sized turnip or 2 medium-sized parsnips
1 Tbsp Wild Mushroom & Sage Olive Oil
Salt & pepper
Preheat the oven to 425° F.
Peel and chop the root vegetables into 1” size pieces.
On a prepared baking sheet, toss the chopped vegetables with the olive oil and salt & pepper.
Roast for 30 minutes.
For the salmon:
1 whole salmon filet
½ cup of Honey Ginger White Balsamic Vinegar
1 tsp sesame oil
Place the balsamic vinegar in a small saucepan on medium-high heat. Let it reduce while stirring often, about 3 to 5 minutes.
Rub the sesame oil onto the salmon flesh, then top evenly with the balsamic reduction.
Bake skin-side down, 8 to 12 minutes, or until barely cooked through. Pop the salmon in when the root vegetables have been in the oven for 20 minutes, so that they’re done at the same time.
Serve with your simple side salad, et voila! A quick, easy, and absolutely delicious weeknight meal.