top of page

Roasted Veg with Salmon

Roasting your vegetables really helps to release the flavours, while keeping all the nutrients locked in. This is one of my favourite winter dinners and is always a hit with my family. It can be prepared in about 45 minutes, but most of this is oven time so you can get on with other things while it cooks.

When buying your salmon, make sure you go for a sustainably sourced brand. Salmon is high in omega-3, which helps prevent heart disease and stroke, may help control lupus, eczema, and rheumatoid arthritis, and is thought to offer some protection from cancer and other conditions. It is also lower in mercury than other fish, such as tuna. The recipe is perfect for either lunch or dinner and is from my upcoming Winter Detox Programme, which I will be running in January 2023. If you are worried about getting into shape after Christmas, please join us for this 2-week healthy eating/healthy living journey.

Serves 2


  • 2 cups chopped butternut squash

  • 2 large beetroot, chopped

  • 3 tablespoons coconut oil, divided

  • sea salt and black pepper to taste

  • 2 salmon fillets

  • 1 bunch parsley, finely chopped

  • 1 cucumber, chopped

  • 1 lemon, juiced

  • sea salt and black pepper to taste

  • 1 avocado

For the Lemon Tahini dressing

  • ¼ cup tahini

  • 2 tablespoons extra virgin olive oil

  • 1 garlic clove, finely

  • juice of 1

  • sea salt and black pepper to taste


  1. Preheat oven - Preheat the oven to 200°C.

  2. Roast vegetables - Add squash and beetroot to a large mixing bowl. Coat with 2 tablespoons of coconut oil, sea salt, and black pepper. Mix well, then layer onto a baking sheet. Place in the oven and bake for about 30 minutes until soft. Remove from the oven when brown along the edges. Set aside to cool.

  3. Roast the salmon - While the root vegetables are baking, add salmon fillets to a small roasting pan. Coat the fillets with 1 tablespoon of coconut oil, then season with sea salt and black pepper. Place in the oven and roast for about 12 minutes. Remove from the oven and set aside.

  4. Marinate parsley and cucumber - While the root vegetables and salmon are baking, place parsley, cucumber, lemon juice, sea salt, and black pepper in a large mixing bowl. Mix well and set aside to marinate for at least 15 minutes before serving.

  5. Assemble the dressing - Combine the ingredients and mix well.

  6. Assemble bowls - To serve, add parsley salad to a serving bowl. Top with baked root vegetables, salmon, avocado, and Lemon Tahini Dressing.


If you would like to take care of your health this winter, join my Winter Detox Programme, a 2-week journey, starting on 12th January 2023 where we will be making delicious, healthy meals every day, learning about our bodies and meeting like-minded health enthusiasts in a dedicated private Facebook group. Visit the programme page now to learn more.

1 view0 comments

Recent Posts


bottom of page