If you want to feel like you’re on a yacht in Greece without actually owning a yacht, use tomatoes, olives, and capers. Slice some cherry tomatoes in half, toss them with Kalamata olives and a caper or two, and roast them alongside the salmon. The tomatoes break down into a saucy, tangy mess that coats everything in happiness.
Fun fact: Capers are actually flower buds that have been pickled. You’re eating a flower that’s been through a tiny pickle spa. That’s the kind of luxury your salmon deserves. Add a handful of spinach to that pan in the last two minutes, and watch it wilt into a dark green blanket of victory.
The Shockingly Good Root Veggie
Don’t overlook the humble parsnip. Yes, it looks like a pale carrot that forgot to tan, but when roasted with maple syrup and thyme, it becomes a sweet, nutty, almost candy-like companion to the fish. Parsnips are the underdogs of the root world—like the unexpected rockstar who blew the crowd away at a county fair.
Salmon Veggie Bake Recipe at Courtney Stansberry blog
A personal confession: I once ate an entire sheet pan of roasted parsnips before the salmon was even done. Zero regrets. The salmon had to wait its turn.
