Herb Roasted Salmon With Creole Vegetables

Name: Herb Roasted Salmon With Creole Vegetables
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Cuisine: Creole
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

Recipe GLPR05cc893cf2d833

Creole

Main Course

65 min

286 cal

Servings: 12

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

A solid weeknight dish for a crowd, but the timeline needs adjustment and one ingredient demands planning. The 65-minute claim ignores active prep—you're looking closer to 80 minutes once you peel and cut the sweet potatoes and okra, then account for oven time. Shiitake mushrooms are the only real sourcing question; most Charlotte chains stock them at Harris Teeter or Publix, but ALDI and Food Lion may not carry them reliably, so check your local inventory. The cost per serving runs $5–6 due to salmon's price, but North Carolina's coastal access means you can shop the best sales, and sweet potatoes (local here) keep the vegetable side affordable. This reheats well for leftovers, the technique is forgiving, and Creole flavoring lands naturally in the South—a genuine keeper with a simple caveat about shiitakes.