Winter – Roasted Root Vegetables & Cranberries Sheet Pan Salmon with Cranberry-Orange Sauce
Description
Tender salmon roasts alongside a medley of sweet root vegetables—carrots, parsnips, and golden beets—infused with the tart pop of fresh cranberries. A quick homemade cranberry-orange sauce brings the dish together with a burst of citrusy brightness, balancing the earthy vegetables and rich fish. It’s a colorful, nutrient-dense centerpiece for cozy winter nights or holiday gatherings.
Ingredients
Salmon & Vegetables:
Cranberry-Orange Sauce:
Instructions
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Preheat oven to 400°F (200°C).
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Toss carrots, parsnips, sweet potato, and cranberries with olive oil, thyme, salt, and pepper. Arrange around salmon on a parchment-lined sheet pan.
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Season salmon with salt, pepper, and a light drizzle of olive oil.
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Roast 22–25 minutes until salmon is cooked and vegetables are tender.
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Simmer sauce ingredients in a small pan for 5–6 minutes until cranberries burst and sauce thickens slightly.
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Spoon sauce over salmon and garnish with extra thyme.
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