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
- 1 whole side salmon (about 2 lbs)
- 1 cup carrots, cut into sticks
- 1 cup parsnips, cut into sticks
- 1 cup sweet potato, cubed
- ½ cup fresh cranberries
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- Sea salt & black pepper, to taste
- ½ cup fresh cranberries
- ¼ cup orange juice
- 1 tbsp honey or maple syrup
- 1 whole orange, zested
Salmon & Vegetables:
Cranberry-Orange Sauce:
Instructions
- 1 Preheat oven to 400°F (200°C).
- 2
Toss carrots, parsnips, sweet potato, and cranberries with olive oil, thyme, salt, and pepper. Arrange around salmon on a parchment-lined sheet pan.- 3
Season salmon with salt, pepper, and a light drizzle of olive oil.- 4
Roast 22–25 minutes until salmon is cooked and vegetables are tender.- 5
Simmer sauce ingredients in a small pan for 5–6 minutes until cranberries burst and sauce thickens slightly.- 6
Spoon sauce over salmon and garnish with extra thyme.winter salmon recipe, roasted root vegetables, cranberry orange salmon, holiday salmon dish, Nordic winter cooking, sheet pan fish recipe, Swede Dish winter menu, seasonal root vegetable recipe, healthy winter dinner, festive salmon recipe
Abby PhillipsFoodie + Boy Mom - 2