NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

0.5 cup Carrots

0.5 cup Daikon radish

1 tsp Olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tsp Fresh thyme

0.5 tsp Lemon zest

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and slice the carrots into rounds and cube the daikon radish into bite-sized pieces.

• 3

  Toss the carrots and radish with olive oil, half of the sea salt, and half of the black pepper on a baking sheet.

• 4

  Roast the vegetables for 15-20 minutes until tender and slightly caramelized around the edges.

• 5

  While vegetables roast, finely chop the parsley and thyme, then mix them in a small bowl with the lemon zest.

• 6

  Season the salmon fillet with the remaining salt and pepper, then brush the top with Dijon mustard.

• 7

  Press the herb and zest mixture firmly onto the mustard-coated side of the salmon.

• 8

  In the final 10 minutes of vegetable roasting, place the salmon on the baking sheet (or in a separate pan) and bake until the fish is opaque and flakes easily with a fork.

• 9

  Transfer the roasted root vegetables to a bowl, top with the herb-crusted salmon, and drizzle with fresh lemon juice before serving.