Paleo Scottish Lunch: Herb-Crusted Salmon with Roasted Root Vegetables and Creamy Garlic-Lemon Sauce

Allergens

Fish (salmon)

Ingredients

• 6 salmon fillets (6 oz each)
• 1 cup fresh parsley
• 1/2 cup almond flour
• 2 cloves garlic, minced
• 1 tsp ground black pepper
• 1 tsp salt
• 4 medium carrots, peeled and chopped
• 3 large parsnips, peeled and chopped
• 2 medium onions, sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup almond milk
• 1/2 cup chicken broth

Instructions

1. a. Preheat oven to 400°F (205°C). b. In a food processor, combine parsley, almond flour, garlic, black pepper, and salt. Pulse until well combined. c. Place salmon fillets on a parchment lined baking sheet. Evenly spread the herb mixture onto each fillet, pressing gently to adhere. d. In a separate bowl, toss carrots, parsnips, and onions with olive oil, salt, and pepper. Arrange vegetables around salmon on the baking sheet. e. Bake for 12 15 minutes or until salmon is cooked through and vegetables are tender. f. In a blender, combine lemon juice, almond milk, and chicken broth. Blend until smooth. Strain into a saucepan and heat over low heat until slightly thickened. Season with salt and pepper to taste. g. Serve salmon and roasted vegetables with a generous drizzle of garlic lemon sauce.

Chef’s Insight

Use fresh herbs for maximum flavor and aroma.

Notes

The herb-crusted salmon adds a delightful texture and flavor contrast to the tender fish.