Serves 12
65 min
Herb Roasted Salmon With Creole Vegetables
Recipe GLPR05cc893cf2d833
A vibrant main course featuring a large herb-rubbed salmon fillet paired with a medley of roasted Creole vegetables including sweet potatoes, okra, and mushrooms. The salmon is seasoned with fresh sage and rosemary, while the vegetables are infused with garlic, shallots, thyme, and a hint of cayenne for authentic Creole flavor.
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Ingredients
1 tablespoon olive oil
1 small onion, minced
1 medium celery rib, minced
2 garlic cloves, minced
2½ pounds One 2½-pound skinless salmon fillet
¼ teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
6 fresh sage leaves
1 sprig Leaves from 1 large rosemary sprig
¼ cup plus 2½ tablespoons olive oil
3 large sweet potatoes, peeled and cut into 1-inch chunks
5 garlic cloves, minced
2 shallots, minced
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
½ pound small okra, halved lengthwise
½ pound shiitake mushrooms, stems discarded, caps halved
1 fresh cayenne chile or jalapeño, seeded and minced
Directions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
In a small skillet, warm 1 tablespoon of olive oil over medium heat. Add the minced small onion, celery rib, and 2 garlic cloves. Sauté until softened and fragrant, about 3–4 minutes. Remove from heat and let cool slightly. Stir in the nutmeg and season with salt and pepper.
Place the salmon fillet on the prepared baking sheet, skin-side down. Finely chop the sage leaves and rosemary leaves together. Spread the cooled onion-celery mixture over the salmon, then sprinkle the chopped herbs on top. Season the fillet with salt and pepper.
In a large bowl, combine the ¼ cup plus 2½ tablespoons of olive oil with the 5 minced garlic cloves, 2 minced shallots, fresh thyme leaves, cayenne pepper, and salt and pepper to taste.
Add the sweet potato chunks, halved okra, halved mushroom caps, and minced fresh chile to the oil mixture. Toss gently until all vegetables are evenly coated. Spread the vegetables around the salmon on the baking sheet in a single layer.
Roast in the preheated 400°F oven for 30–35 minutes, until the salmon is cooked through and flakes easily with a fork (the internal temperature should reach 145°F at the thickest part) and the vegetables are tender and lightly caramelized.
Remove from the oven and let rest for a few minutes. Divide the salmon and vegetables among serving plates and serve hot.
