Herb Roasted Salmon with Creole Vegetables

  • Active Time 35m
  • Total Time 35m

Serves 6

Alexander Smalls rounds out his salmon with a large side of spicy skillet vegetables and roasted sweet potatoes.


  • For the Salmon:
  • 1 tablespoon olive oil, divided
  • 1 small onion, minced
  • 1 medium celery rib, minced
  • 2 garlic cloves, minced
  • 1 skinless salmon fillet (2 1/2 pounds)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt
  • Pepper
  • 6 sage leaves
  • Leaves from 1 large rosemary sprig
  • For the Creole Vegetables:
  • 1/4 cup plus 2 1/2 tablespoons olive oil, divided
  • 3 large sweet potatoes, peeled and cut into 1-inch chunks
  • 5 garlic cloves, minced, divided
  • 2 shallots, minced
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • 1/2 pound small okra, halved lengthwise
  • 1/2 pound shiitake mushrooms, stems discarded, caps halved
  • 1/2 fresh cayenne chile or 1 jalapeno, seeded, minced


Preheat oven to 450 degrees F. Coat a large roasting pan with 1/2 tablespoon of the olive oil. Add the onion, celery and garlic and stir to combine. Set the salmon on the vegetables, skinned side down, and rub with the remaining 1/2 tablespoon of olive oil. Season with the nutmeg and salt

and pepper to taste. Sprinkle the sage and rosemary all over the salmon and roast in

the upper third of the oven for about 25 minutes, or until nicely glazed and just cooked through. Keep warm.

Spread 1/4 cup of the oil on a large rimmed baking sheet. Add the sweet potatoes, 3 of the garlic cloves, the shallots, thyme and nutmeg and toss well. Season with the cayenne pepper and salt and black pepper and roast in the lower third of the oven with the salmon, stirring a few times, for about 25 minutes, or until well browned.

Heat 1 tablespoon of the olive oil in a cast-iron skillet until almost smoking. Add the okra, season with salt and pepper and cook over high heat, stirring, until lightly charred, about 2 minutes. Transfer the okra to a bowl; keep warm.

Set the skillet to moderate heat. In a bowl, toss the shiitakes with the cayenne chile and the remaining 1 1/2 tablespoons of oil and season with salt and black pepper. Add the shiitakes to the skillet and cook, stirring, until tender, about 5 minutes. Add the remaining 2 garlic cloves and cook until the mushrooms begin to crisp, about 2 minutes. Stir the okra into the shiitakes and cook for 1 minute.

Cut the salmon into 6 pieces and place on 6 large plates. Spoon the vegetables around the fish and serve at once.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2012

nutrition information per serving

558 calories; 29g total fat; 104mg cholesterol; 114mg sodium; 31g carbohydrates; 5g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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