Tuscan Roasted Vegetables and Salmon

A wonderful, healthy way to use some of your summer veggies.

The Grantham Gardener

Baking fresh salmon with a colourful and tasty array of roasted vegetables makes a perfect meal. Grill the potatoes, sweet potatoes and eggplant to soften them and start the cooking process. When tossed with the capsicum, zucchini and sweet Spanish onion and baked in a hot oven the potatoes become golden and crisp and the other vegetables caramelise and bring out all their wonderful flavours. Making some homemade balsamic glaze to brush over the fresh salmon adds a touch of sweetness too.

Tuscan Roasted Vegetables and Salmon


  • 4 fresh salmon fillets, skin removed
  • 2 large Desiree Potatoes
  • 1 medium red sweet potato
  • 1 large red capsicum
  • 2 small zucchini
  • 1 Spanish onion
  • 2 large garlic cloves, finely chopped
  • 1 small eggplant
  • Extra Virgin olive oil
  • Salt and freshly ground black pepper
  • Fresh rosemary, finely chopped
  • Italian herb seasoning

Homemade Balsamic Glaze:

  • 1/2 cup Balsamic Vinegar
  • 1Tblsp brown sugar
  • Pinch…

View original post 399 more words

6 thoughts on “Tuscan Roasted Vegetables and Salmon

  1. Pingback: Tuscan Roasted Vegetables and Salmon — The Purple Almond – SEO

I'd love to know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.