NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

0.5 cup carrots

0.5 cup turnips

1 tsp ghee

1 tbsp plain greek yogurt

1 tsp dijon mustard

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the carrots and turnips into uniform half-inch cubes to ensure even roasting.

• 3

  Toss the diced vegetables with the ghee, half of the sea salt, half of the black pepper, and all of the garlic powder.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes.

• 5

  While the vegetables roast, finely chop the fresh dill and parsley.

• 6

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and the chopped fresh herbs.

• 7

  Pat the salmon fillet dry with a paper towel and season with the remaining sea salt and black pepper.

• 8

  Spread the herb and yogurt mixture evenly over the top of the salmon fillet to create a thick crust.

• 9

  Remove the baking sheet from the oven, move the vegetables to one side, and place the salmon on the other side.

• 10

  Return the pan to the oven and roast for another 10 to 12 minutes until the salmon is flaky and the vegetables are golden brown.

• 11

  Transfer the roasted root vegetables to a shallow bowl and place the herb-crusted salmon on top to serve.