This Easy Roasted Salmon Dish Has a Secret Fall Ingredient

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Preheat oven to 450° Fahrenheit with a metal sheet pan inside.

Season your salmon with salt and pepper and set aside. Peel and cut the sunchokes to one-inch size, transfer to a bowl, add the olive oil, thyme, salt, pepper, and toss well.

Open the oven and transfer sunchokes to heated sheet pan, carefully. Roast for 10 minutes.

Open the oven, move the sunchokes around with a spatula or fork, to make sure they’re not sticking to the sheet pan. Place the salmon directly on top and roast for another 15 minutes, lowering the heat to 375°F.

Remove from the oven and place the salmon and sunchokes on a plate.

Drizzle with honey and add arugula, olive oil, and lemon juice.



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