Salmon on Root Vegetables

By John, 10 February, 2022
Region
Sweden
Description

This pretty Laxfilé på grönsaksbädd was one of the centerpieces of our Swedish Christmas Dinner. Fish is certainly appropriate for a Swedish dinner, and salmon is perfect for a festive one. This salmon roasted and served on top of colorful winter root vegetables makes a pretty platter on the julbord.

You could use other vegetables of course, but to be traditional, remember that by Christmastime in Sweden, the freshest vegetables were those in the root cellar.

Yield
4 Servings
Preparation time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Ingredients
12 New Potatoes
2 carrots
1 Medium Red Onion
1 lb Salmon filet
2 T Butter, melted
1 t Coarse Sea Salt
2 Fresh Dill Sprigs
Instructions
  1. Pre-heat the oven to 400ºF.
  2. Wash the potatoes, but leave their skins on, cut them into bite-sized chunks, pat them dry and place them on a shallow baking tray. Drizzle over half a tablespoon of oil and then turn them around to get a good coating of oil on them. Roast the potatoes for 10 minutes whilst you prepare the other vegetables.
  3. Peel the carrots and slice lengthways into quarters. Peel the beets and cut them into wedges, roughly the same size as the potatoes. Peel the red onion and cut it into wedges. Drizzle over half a tablespoon of oil and then turn everything around to ensure that the vegetables are all coated in oil.
  4. Slide the vegetables onto the baking tray, season with a teaspoon of sea salt and some freshly ground black pepper. Roast for 30 minutes, turning everything around occasionally.
  5. Pat dry the salmon fillets and lightly season. Place them on top of the vegetables and roast for 15 minutes longer, or until the center of the thickest part of a fillet reaches 125°F.
  6. Serve hot, garnished with dill sprigs.
Source

https://www.swedishfood.com/swedish-food-recipes-main-courses/532-salmon-on-root-vegetables