traybake with salmon parsnip and hazelnut

This traybake with salmon parsnip and hazelnut is an easy, quick and healthy dinner. It’s low carb , filling and full of nutrients!

It’s super quick to make and done in about 30 minutes, so it doesn’t require a long time in the kitchen. It’s perfect after a long day at work, when you’re feeling worn out and in need for something quick but nutritious.

This traybake features parnsip, a veggie that deserves a whole lot more recognition. It’s a super healthy and low carb veggie that can stand in for regular potatoes. It’s flavor is nutty, earthy and a cross between parsley and carrots. They become deliciously sweet when roasted, so they are great in this traybake recipe with salmon!

I served this traybake with salmon parnsip and hazelnut with a watercress salad, which is another nutrient dense vegetable which is even known as the most healthiest food in the world containing the most nutrients per gram!

Tip:

• You can replace the salmon with other kinds of fish if you prefer, but note that the baking time may change.

Servings: 2

Ingredients to make this traybake with salmon parsnip and hazelnut:

• 2 organic salmon fillets 
• 400 grams parsnips, peeled, cut in 3 cm strips
• 7 cloves of garlic, unpeeled
• 100 grams watercress , chopped roughly
• 1 tbsp chopped fresh rosemary or thyme
• 1 tsp olive oil
• 2 tsp honey
• 1 tsp apple cider vinegar
• 1 organic lemon
• 2 tbsp roasted hazelnuts, chopped roughly
• Sea salt and pepper

Method:

1. Preheat your oven to 200 c. 
2. To a small bowl, add the tsp of olive oil, the honey and the apple cider vinegar. Stir and set aside.
3. On a large baking tray, arrange the parsnips and the unpeeled garlic and sprinkle the rosemary on top. 
4. Drizzle with the honey and oil mixture and season well with sea salt and pepper. Mix well to make sure the parsnips are all coated.
5. Bake the parsnips for 15 minutes. Than, take out of the oven and layer the salmon fillets on top.
6. Bake for about 10-15 minutes more, depending on how cooked or rare you want the salmon to be. 
7. In the meantime, add the watercress to a bowl and add the juice of 1/2 lemon. Slice the other half of the lemon in wedges. Season the watercress with sea salt and pepper.
8. Take the tray out of the oven and serve the salmon with the roasted parsnips and the watercress salad. Sprinkle the roasted hazelnuts on top and serve with the lemon wedges. Enjoy!