1. Prepare & marinate the vegetables:
Preheat the oven to 200 °C / 400 °F.
Peel and cut carrots and parsnips into sticks. Halve the potatoes if needed. Cut broccoli into florets or asparagus into pieces.
Important: Broccoli or asparagus are also marinated – they are just added later.
Toss all vegetables with olive oil, salt, pepper, herbs and optional maple syrup.
2. Start roasting the vegetables:
Spread carrots, parsnips and potatoes on a lined baking tray and roast for about 15 minutes.
3. Prepare the vegan salmon:
I use ready-made vegan salmon from Lord of Tofu because it needs to be quick and easy for everyday cooking. Just take the fillets out of the package.
👉 Important flavor note:
This vegan salmon does not taste fishy – which I personally love. If you’re expecting a strong seafood flavor, choose a different brand or make your own using nori sheets.
👉 Marinade note:
If your vegan salmon is already marinated, skip the next step.
4. Prepare the marinade & season the salmon (optional):
Mix olive oil, lemon juice, lemon zest, mustard and dill. Season lightly and brush onto the fillets.
5. Add everything to the oven together:
After the first 15 minutes:
• Turn the vegetables.
• Add broccoli or asparagus to the tray.
• Place the vegan salmon on the tray as well.
Roast everything together for another 12–15 minutes until the salmon is lightly golden and the vegetables are tender.
6. Make the vegan lemon dill cream sauce:
While everything bakes, sauté onion and garlic in vegan butter for 2–3 minutes. Add plant-based cream, bring to a gentle simmer. Stir in lemon juice, zest and dill. Season and simmer about 5 minutes until slightly thickened.
7. Serve:
Garnish the vegan salmon with lemon slices and fresh dill. Serve with roasted vegetables and lemon dill cream sauce.
Nutritional Information (per serving, approx.)
- Calories: 520 kcal
- Protein: 26 g
- Fat: 28 g
- Carbohydrates: 34 g
