Recipe by Brynie Greisman

Roasted Vegetable Dill Salmon

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Roasted Vegetable Dill Salmon
Parve Parve
Easy Easy
8-10 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Tree nuts
40 Minutes
Diets
- Pescatarian

A side of salmon prepared this way is a vibrant, stacked centerpiece that combines fresh aromatics with a colorful mosaic of thinly sliced veggies. It’s delicious served hot or cold. Many thanks to Rochel Klugman for the inspiration for this dish.

Ingredients

Roasted Vegetable Dill Salmon

  • 1 3-pound (1.36-kilogram) side of salmon

  • 3 tablespoons mayonnaise (I use low- fat, such as Gefen Light Mayonnaise)

  • 1 and 1/2–2 teaspoons fresh dill, or to taste

  • 1 full teaspoon Dijon mustard

  • salt, to taste

  • pepper, to taste

  • juice of 1/2 lemon

  • 1/2 cup Pereg Golden Bread Crumbs

  • handful fresh dill, finely chopped

  • 2 cubes frozen pesto, defrosted (see note)

  • sliced fresh button and/ or baby bella mushrooms, shallots, cherry tomatoes, and/or mini peppers, for garnish

  • Gefen Olive Oil, for drizzling

Directions

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.

2.

Place salmon on the prepared baking sheet.

3.

Blend mayonnaise, dill, and mustard using an immersion blender and smear it evenly over the salmon. Sprinkle generously with salt and pepper. Pour lemon juice over the salmon.

4.

Combine bread crumbs and dill and sprinkle it over the salmon. Spread a line of pesto down the center of the salmon. Place the sliced veggies on either side of the pesto, covering the entire surface of the salmon. Drizzle generously with olive oil.

5.

Bake for 20 minutes. Then, to give the veggies some color and crisp, broil for three to four minutes.

Tips:

Salmon can be made in advance and frozen. The texture of the veggies will be slightly altered, but still very tasty. Rewarm it on top of an overturned pan on the hot plate.

Notes:

Instead of using frozen pesto cubes, you can make homemade parsley pesto, which I like because it’s milder than basil pesto. My homemade parsley pesto includes parsley, fresh garlic, a handful of walnuts, olive oil, and salt and is blended in the food processor. It freezes well.

Credits

Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman

Recipe tags

brynie greisman dill salmon roasted vegetables
Roasted Vegetable Dill Salmon

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