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Why I Love This Roasted Salmon Meal
I make meals that can be used in various ways throughout the week. Even though I enjoy cooking and it can be relaxing, once outside work starts I find myself not cooking as much. Instead, I make large batches of food that I love and then use them in salad, sandwiches, or all alone as leftovers whenever I eventually make my way inside in the evening.
Salmon and carrots, individually, are two of my go-to items to make. So that’s why they’re perfect when paired together all in one dish. Roasted carrots never get old: slightly sweet, crispy, and so good when brightened with citrus. And they’re perfect when used as a base. After the carrots begin roasting, a whole half of salmon is laid on top, and covered with fresh dill and more citrus. The result is extremely flavorful, bright, and easy to use as a stand-alone meal or make into my favorite: a salad.
What is Wild Salmon vs Farmed Salmon?
Often, you’ll see chefs calling for wild salmon. What is the big deal, and is it worth paying for? As salmon has increased in demand, much of it has been farmed since it’s cheaper to produce than catching it in the wild. Farmed salmon will have a lighter pink color. The main differences are flavor and nutritional value.
- Farmed salmon is fed a lot of processed, higher-fat food, and the result is a fish that has more unhealthy fats. It’s often higher in calories from these fats.
- Wild salmon gain their fat from the natural foods found in their habitat. The result is a fish high in healthy omegas. If you can find it and afford it, the wild salmon is much better tasting and better for you!
Can You Roast Citrus?
Usually, a recipe will use citrus juices and maybe even the zest. But you oftentimes do not see the slices roasted as well. In this recipe, I slice and roast the citrus along with the vegetables and salmon. While roasting, the sugars in the citrus start to caramelize and the juices seep out into the dish.
Once finished, I love eating the citrus slices. They’re slightly bitter but with a poignant, sharp, sweet edge. They cut through the sweetness of the carrots and bring the dish together. If they are too bitter for you, do not worry. Simply squeeze the remaining juice into the dish and enjoy the flavor!
More Salmon Recipes
- Butter roasted salmon and radishes
- Spinach, quinoa, and salmon bowl
- Oven steamed salmon with vegetables
- Roasted vegetable and salmon salad
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Roasted Salmon with Citrus & Dill
Ingredients
- 1 ½ lbs carrots
- ½ cup fresh dill lightly chopped
- 1 lemon thinly sliced
- 1 blood orange (or Valencia) thinly sliced
- 2 tbsp olive oil separated
- 2 tsp kosher salt separated
- 1 ½ tsp freshly ground black pepper separated
- 2 tbsp capers with brine
- 1 ½ cups peas
- 1 ½ lb wild salmon
- ¼ cup chopped fresh chives
Instructions
- Preheat the oven to 425° F.
- Trim the carrots and cut them into thick sticks. Place the carrots in a large baking dish. Add about half of the prepared dill, half of the sliced lemon, and half of the sliced blood orange. Toss with 1 tbsp olive oil, 1 tsp salt, ¾ tsp black pepper, and capers. Roast in the preheated oven until the carrots are just beginning to tenderize, 12-15 minutes.1 ½ lbs carrots, ½ cup fresh dill, 1 lemon, 1 blood orange (or Valencia), 2 tbsp olive oil, 2 tsp kosher salt, 1 ½ tsp freshly ground black pepper, 2 tbsp capers
- Remove the carrots from the oven and reduce the temperature to 375°F. Add the peas to the carrots and stir them in slightly. Lay the salmon over the vegetables and drizzle with the remaining 1 tbsp olive oil, 1 tsp salt, and ¾ tsp black pepper. Sprinkle with the remaining dill.2 tbsp olive oil, 2 tsp kosher salt, 1 ½ tsp freshly ground black pepper, 1 ½ cups peas, 1 ½ lb wild salmon, ½ cup fresh dill
- Return to the oven and roast until the salmon just registers 120°F. Remove from the oven and allow the salmon to rest 10 minutes before serving. Top with chives and serve.¼ cup chopped fresh chives
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Kaleb, this recipe turned out fantastic! Thank you for posting it! I am a personal Chef for a family and they are Salmon fiends!! The wife has always loved the salmon recipes I make for her and she loved this one just as much of not more! Sadly, Blood Oranges were not available at my market so I used Cara Cara oranges instead. Thanks again!