Root vegetable gratin with white beans
1 h 15 min · 494 calories
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Baked salmon with root vegetables
Potatoes, carrots, parsnips and swede roasted on one tray, salmon added near the end, with a dill yoghurt: a Norwegian one-tray dinner.
50 min
in total
4
people
571
calories per serving
In one serving
- 32 g
- Protein
- 42 g
- Carbs
- 27 g
- Fat
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Ingredients
4
- 500 gSalmon
- 500 gPotato
- 300 gCarrot
- 300 gPanais (translated from French)
- 300 gRutabaga
- 1 pcRed onion
- 2 tbspRapeseed oil
- 1 tspThyme
- 1 pcCitrus limon (L.) Burm. f.
- 150 gPlain Greek yogurt
- 10 gDill
- 0.5 tspSalt
Allergens
fishmilk
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Cut the root vegetables and onion into chunks, toss with oil, thyme and salt and roast 20 minutes at 220 °C.
Lay the salmon on top with lemon slices and roast 12–15 minutes more.
Stir the chopped dill and a little lemon zest into the yoghurt and serve alongside.
Chef's tips
- •Cut the swede smaller than the potatoes, as it takes longer to cook.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
