Nothing screams a wholesome and hearty dinner quite like this baked salmon with cumin roast vegetables. It is the ultimate ingredient combination full of contrasting flavours, textures and colours, I love it so much and you will too.
I am all about quick and easy meals, considering how much I cook, the easier the better. I threw this together one night as I fancied something easy to pop into the oven while I cracked on with other things as I have become a solid multi-tasker over lockdown. Well, that is how this baked salmon recipe was born and, I am so happy it was.
I was lucky enough to eat loads of salmon growing up so, I have always loved the flavour and, that is how I have always appreciated the versatility of it. It is also a fish that can be served year-round with so many different pairings. In this particular recipe, paired with some cumin and earthy root vegetables. An absolute winner of a flavour combination!
I literally live off of earthy root vegetables during the colder month. I mean, how good are they roast in the oven lets be serious here, so comforting and warming. If you want a quick throw together meal, bingo, you have just found it.
How to Oven Bake Salmon
There are so many different ways to make salmon: the two most popular are either pan-fried or roasted. I much prefer the latter. Roasting salmon makes it tender, flaky and, so easy to forget about until your timer goes off!
No need to be attached to the stove for this recipe, it is a true mid-week lifesaver, perfect for making in advance for a busy household.
The trick for oven-baked salmon is to add a little lemon juice and a sprinkle of salt and pepper over the top for added flavour. Place into the oven for 18 minutes for tender and flaky salmon.
Do I Only Need an Oven Tray to Make This Recipe?
YES, that is the best bit! The ease to make this recipe is actually ridiculous and, there is practically no dreaded washing up!
Firstly, preheat the oven and line a large oven tray with foil or baking paper. Start by peeling and chopping your vegetables. Add them all onto the tray followed by the olive oil, cumin seeds and salt. Give everything a good mix with your hands or a spatula. Place into the oven and cook for 40 minutes.
The cumin gives the vegetables a delicious deep and rich flavour. Cumin is such an amazing spice that can intensify so many ingredients, predominantly vegetables.
Remove the tray from the oven and add on the salmon fillets. Add a squeeze of lemon over the top and back into the oven until the salmon is cooked.
If you are making this recipe in advance, make sure to keep the potatoes in water until you use them otherwise, they will turn brown.
For the Final Result
This baked salmon with cumin roast vegetables is the perfect dinner that will bring you so much comfort and joy. Once your traybake is ready, you will have delicious, tender and juicy salmon paired with the spiced vegetables. The smell alone of the cumin cooking away is mouth-watering, let alone the whole combination.
It truly is a match made in heaven, don’t you think?
Baked Salmon with Cumin Roast Vegetables
- 250 g Parsnips peeled and sliced
- 270 g Carrots peeled and sliced
- 550 g Potatoes peeled and sliced
- 1 Salmon fillets
- 2 tbsp 20g Olive oil
- 3 tsp 6g Cumin seeds
- 1 Lemon juice
- Salt and pepper to taste.
To serve (optional):
- Sea salt
- Fresh dill
- Preheat the oven to 180C (356F) fan.
- Line a large oven tray with baking paper or foil. Add the parsnips, carrots and potatoes.
- Pour over the olive oil and add the cumin seeds. Mix together using your hands or a spatula. Top with salt and pepper.
- Place into the oven for 40 minutes.
- Remove, mix the vegetables around using a spatula and move to one side of the tray.
- Add on the salmon fillets and squeeze over the juice of half a lemon.
- Place the tray into the oven for 18 minutes.
- Remove, squeeze over the remaining lemon juice, sprinkle some sea salt over the top and add some fresh dill.
Loved this recipe? Try out this sweet potato traybake!