Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 230°C (450°F) to mimic the high heat of a tandoor-style cooking environment.

2. 2

   Wash and chop 500 grams of small potatoes, 2 large carrots, and 2 medium parsnips into uniform 2.5 cm pieces, then toss them evenly on a baking sheet with 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper.

3. 3

   Roast the prepared root vegetables in the preheated oven for 15 minutes to allow them to soften slightly and begin to caramelize.

4. 4

   While the vegetables are roasting, prepare the miso glaze by whisking together 3 tablespoons of white miso paste, 2 tablespoons of honey, 1 tablespoon of fresh lemon juice, and 1 tablespoon of finely chopped fresh dill in a small bowl until smooth.

5. 5

   Pat 4 individual salmon fillets, totaling 480 grams, dry with paper towels, then season them evenly with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper.

6. 6

   Remove the partially roasted vegetables from the oven, arrange the seasoned salmon fillets on the same baking sheet, and generously brush the top of each salmon fillet with the prepared miso glaze.

7. 7

   Return the baking sheet to the hot oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and slightly caramelized with a beautiful golden-brown crust.

8. 8

   Garnish the finished dish with an additional 1 tablespoon of fresh dill before serving immediately with the roasted Nordic root vegetables.