Grilled Organic Salmon Recipe
roasted potatoes, baby carrots, roasted baby beet vinaigrette
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Ingredients
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For the Grilled Salmon
For the Roasted Potatoes
For the Baby Carrots
For the Roasted Baby Beet Vinaigrette
Method
For the Grilled Salmon
- 1
Marinate the Salmon
In a bowl, mix together olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper. Add the salmon fillets and coat well. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
For the Roasted Potatoes
- 3
Prepare the Potatoes
Preheat the oven to 200°C (400°F). In a large bowl, toss the halved baby potatoes with olive oil, rosemary, salt, and black pepper.
- 4
Roast the Potatoes
Spread the potatoes onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden and tender, tossing halfway through.
For the Baby Carrots
- 5
- 6
Roast the Carrots
Spread the carrots on a baking sheet and roast in the oven at 200°C (400°F) for about 20 minutes, or until they are tender and slightly caramelized.