DinnerThursday 8 October 2026

Lemon-Dill Salmon on Roasted Roots & Chickpeas

Name: Lemon-Dill Salmon on Roasted Roots & Chickpeas
Prep time: 25 min
Total time: 55 min
Yield: 4 + tomorrow's lunch
Ingredients: 500 g beetroot peeled, in wedges; 300 g parsnips in batons; 300 g carrots in batons; 2 red onions in wedges; 1 can chickpeas (à 400 g), rinsed & patted dry; 3 tbsp extra-virgin olive oil; 1 tsp dried thyme + salt & pepper; 500 g carrots in chunks; ½ cauliflower (≈ 400 g), in florets; 1 yellow onion in wedges; 2 tbsp extra-virgin olive oil + salt; ≈ 800 g skinless salmon fillet 4 × 150 g for tonight + 200 g for tomorrow; 1 tbsp extra-virgin olive oil; 1 lemon zest + juice; to season salt & black pepper; 300 g 2% Greek yoghurt or kvarg; 50 g feta, crumbled; ½ pot dill, chopped; 1 clove garlic, grated + squeeze of lemon; 4 tomatoes, in wedges with a little dill, salt and a drizzle of EVOO

Sweet, caramelised beetroot, carrot and parsnip roasted with crispy chickpeas, salmon baked right on top, and a cool dill–yoghurt–feta sauce. A second tray of plain veg roasts alongside for tomorrow's soup.

Inspired by Ugnsstekt lax med rostade rotfrukter on ICA, adapted to our profile

Serves: 4 + tomorrow's lunch
Active: 25 min
Total: 55 min
Oven: 220 °C

Oily fish
EVOO
Chickpeas
Beetroot
Dill
Lemon

Why it works

ProteinAbout 40 g per plate from salmon, chickpeas and the yoghurt sauce.
Fibre & slow carbsRoots plus chickpeas instead of potatoes give ≈ 14 g fibre and a gentler glucose rise.
LDLSalmon and olive oil replace butter and crème fraiche, so the fat is mostly unsaturated.
Anti-inflammatoryOmega-3 from salmon, EVOO polyphenols, beetroot pigments, chickpeas, dill and lemon.

Ingredients

Tray 1: tonight's roots

500 gbeetroot peeled, in wedges
300 gparsnips in batons
300 gcarrots in batons
2red onions in wedges
1 canchickpeas (à 400 g), rinsed & patted dry
3 tbspextra-virgin olive oil
1 tspdried thyme + salt & pepper

Tray 2: plain veg for tomorrow's soup

500 gcarrots in chunks
½cauliflower (≈ 400 g), in florets
1yellow onion in wedges
2 tbspextra-virgin olive oil + salt

Salmon

≈ 800 gskinless salmon fillet 4 × 150 g for tonight + 200 g for tomorrow
1 tbspextra-virgin olive oil
1lemon zest + juice
to seasonsalt & black pepper

Dill–yoghurt sauce & salad

300 g2% Greek yoghurt or kvarg
50 gfeta, crumbled
½ potdill, chopped
1 clovegarlic, grated + squeeze of lemon
4tomatoes, in wedges with a little dill, salt and a drizzle of EVOO

Method

Roast

Heat the oven to 220 °C (200 °C fan) and line two large trays with baking paper.
Toss tray 1's roots, onions and chickpeas with the oil, thyme, salt and pepper and spread out in one layer. Toss tray 2's carrots, cauliflower and onion with oil and salt.
Roast both trays for 25 min, stirring once.

Salmon

Meanwhile cut the salmon into 5 pieces (one larger for tomorrow). Rub with oil, lemon zest, salt and pepper.
Turn the oven down to 200 °C. Push the roots on tray 1 aside and nestle all the salmon on top. Bake 12–15 min until it just flakes (52–56 °C in the centre). Tray 2 stays in alongside.
Sauce: Stir yoghurt, feta, dill, garlic and a squeeze of lemon together; season. Toss the tomatoes with dill, salt and a little oil.
Serve the salmon on the roots with a big spoon of sauce, the tomato salad and lemon wedges.

How we adapted it

Swapped the potatoes for a can of chickpeas and extra carrots for slower carbs and more fibre
Roasted in extra-virgin olive oil instead of a butter–rapeseed blend
Swapped the feta-and-sun-dried-tomato crème fraiche for a Greek yoghurt, dill, lemon and feta sauce
Added a second tray of plain roast veg plus an extra piece of salmon for tomorrow's no-cook lunch

Per dinner plate (approx.)

≈ 680kcal
≈ 40 gprotein
≈ 14 gfibre

Rough estimate for 150 g salmon, ¼ of tray 1 and a quarter of the sauce.