Baked salmon and roasted vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C. Line a large baking tray with parchment paper.

Step 2

Start by making the vegetables. In a large bowl, toss the diced pumpkin, cauliflower florets, sliced carrots, and diced potatoes with olive oil, honey, Italian herbs, paprika, garlic powder, salt, and pepper.

Step 3

Spread the seasoned vegetables on the baking tray lined with baking paper. Roast in the preheated oven for 30 minutes, tossing the vegetables halfway through cooking.

Step 4

In the meantime, prepare the salmon. In a small bowl, mix the honey and dijon mustard until well combined. Set aside.

Step 5

In another bowl, combine panko breadcrumbs, chopped pistachios, the Italian herbs, paprika and garlic powder. Add freshly ground salt and pepper.

Step 6

Remove vegetables from the oven, toss and move them to the sides of the tray, leaving room to place the salmon fillets in the middle of the baking tray. Brush the honey-mustard mixture generously over each fillet.

Step 7

Press the pistachio crumb mixture onto the top of each salmon fillet, ensuring an even coating.

Step 8

Reduce the oven temperature to 180ºC and place the tray back in the oven. Roast for another 12–14 minutes, or until the salmon is cooked through.

Step 9

Once done, remove from the oven and let it rest for a few minutes. Serve the pistachio-crusted salmon alongside the roasted vegetables and an extra drizzle of honey.