Roasted Vegetable Dill Salmon

Brynie Greisman Brynie Greisman
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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.

40m 8-10
Easy Pescatarian Parve

Contains: Gluten, Wheat, Egg, Tree nuts

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.

Credits

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.

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

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