Root vegetables are the perfect in-season accompaniment for winter. 


  • 500 g salmon

  • oil

  • salt

  • black pepper

  • Roasted root vegetables:

  • 1 sweet potato

  • 1/2 rutabaga

  • 2 parsnips

  • 1 small cauliflower

  • 25ml olive oil

  • 1 tsp thyme

  • 1 tbs honey

  • salt

  • pepper

  • Salad:

  • 1 pack salad mix

  • 1 lettuce head

  • butter lettuce (optional)

  • baby radishes (optional)

  • curly kale (optional)

  • Crust:

  • lemon zest

  • sunflower seeds

  • hemp seeds

  • pumpkin seeds

  • sesame seeds


  • 1.

    Peel the root vegetables and cut into same sized pieces. Season with thyme, salt, pepper, a drizzle of honey and olive oil. Bake in 200°C oven for 30–35 minutes.

  • 2.

    Lower the temperature to 170 °C. Cut the salmon into pieces, season with salt and black pepper. Sprinkle lemon zest and seeds on top. Bake in 175°C oven on top of the fish for about 10-15 minutes, depending on how thick the salmon is.

  • 3.

    Plate the salad. Put the salad base into the plate, add cut baby radishes and then the roasted root vegetables on top of the greens. Then add the fish on top. Sprinkle the dressing on top the salad.

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