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    Home > Blog > Dinner > Stacked Side of Salmon

    Stacked Side of Salmon

    by Teri Lyn Fisher · Published: Aug 5, 2015 · Modified: Oct 12, 2020

    Jump to Recipe
    A piece of stacked salmon on a white plate with a fork.
    Spring Root Vegetables for a Salmon Recipe
    Ingredients for stacked side of salmon.

    Hi Guys! I’ve been so into spring lately. I’m loving all the gorgeous blooms popping up around my neighborhood, the great weather we’ve been having and most of all, the crazy amount of gorgeous produce showing up at farmer’s markets! The boyfriend and I have started a little intense patio garden and we’re totally obsessed. We’re first time gardeners and who knew it could be so much fun?! He’s built a couple of wooden troughs and we’re having a field day growing things like blueberries, kieffer limes, tarragon, purple basil, chocolate mint, baby mesclun, cherry tomatoes, and the list goes on! The most exciting thing about it?…physically seeing the germination occur! It’s so neat! It’s like watching little babies grow…little green babies. No black thumbs for us this year…hopefully.

    Since we’re totally feeling the spring/summer vibe we’re spending the next couple of months loading everything we possibly can with fresh and delicious market produce and we’re starting with this stacked side of salmon dish! Pretty, right?! I really wanted to make a dish that celebrates the beautiful bounty of the season and that was both visually stunning as well as delicious. This dish is perfect for light dinner parties and it’s so easy to throw together. You can just pair it with a simple side salad, a fresh baguette, a great bottle of wine and dinner is served.

    There are just a few things to note with this recipe: The brown sugar and mustard rub work as sort of an adhesive for the veggies you put on top, so feel free to be liberal with brushing the mixture onto the salmon. I know veggies normally go beneath the protein in roasted dishes, to pick up the flavor of the meat juices, but today we’re infusing our salmon with the juices from the roasted vegetables (that practically melt into the fish)…so good! Also, sometimes I find that when the veggies are on the bottom they become a little on the mushy side and depending on the protein, they’re also swimming in grease and fat. In this dish, the vegetables turn tender in the middle, but become slightly caramelized and crisp on top. The key is to make sure your vegetables are sliced very thin. It’s especially important to slice things like carrots and potatoes super thin to make sure the vegetables cook evenly with the salmon. The last thing anyone wants is to bite into a crunchy piece of half cooked potato. No thank you. Another small tip is to make sure your vegetables and herbs are fully coated in olive oil before stacking them onto your salmon, otherwise they’ll dry up and not roast evenly when you stick them in the oven.

    You can go nuts and pile on as much or as little veg. you want and whichever kind you want. I tried sticking with things I picked up from the farmers market, mostly to save myself from an extra trip to the grocery store, and I used a little thyme from my garden! (oh and just a little FYI…if you grow herbs yourself, they will most likely bud and bloom…so pretty!) If you’re in a pinch and need a last minute meal that will impress guests, here you go. It’s so simple and delicious. Enjoy! xx, Jenny

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    A whole side of salmon stacked with veggies and herbs on parchment paper.
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    A piece of stacked salmon on a white plate with a fork.

    Stacked Side of Salmon

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 50 minutes mins
    Servings: 7

      INGREDIENTS  

    • ¼ cup whole grain mustard
    • 1 ½ teaspoons light brown sugar
    • 1 (~2 lb.) whole side of salmon , skin-on
    • 2 ½ tablespoons extra virgin olive oil
    • 1 lemon, thinly sliced
    • 4 radishes, thinly sliced
    • 4 small purple potatoes, very thinly sliced
    • 1 carrot, peeled and thinly sliced
    • ½ leek, thinly sliced
    • ½ fennel bulb, thinly sliced
    • 10 cherry tomatoes, halved
    • sprigs of dill
    • sprigs of thyme
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Place mustard and sugar into a small bowl and stir together.
    • Lay salmon onto a parchment lined baking sheet and season with salt and pepper. Brush an even layer of the mustard mixture over the whole side and set aside.
    • Place all remaining ingredients into a large mixing bowl and season with salt and pepper. Toss together until all the vegetables are well coated.
    • Place individual pieces of produce over the entire side of salmon, distributing produce randomly and evenly until the entire side of covered and all the vegetables and herbs have been used.
    • Lightly season with salt and pepper and roast for 24 to 28 minutes or until vegetables are tender and salmon has just cooked through.
    • Slice into individual portions and serve.
    Calories: 268kcal Carbohydrates: 9g Protein: 27g Fat: 14g Saturated Fat: 2g Cholesterol: 71mg Sodium: 179mg Potassium: 881mg Fiber: 2g Sugar: 3g Vitamin A: 1755IU Vitamin C: 20mg Calcium: 42mg Iron: 2mg
    CUISINE: American
    KEYWORD: salmon
    COURSE: dinner

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    August 5, 2015 / 41 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    August 5, 2015 / 41 Comments

    Comments

      5 from 1 vote (1 rating without comment)

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    1. Tiffany @ Triple Crème Decadence

      August 07, 2015 at 5:24 pm

      This is stunning. I like the idea of a brown sugar rub, I must try this!

      Reply
    2. Judith

      August 05, 2015 at 9:24 am

      Darn auto correct, I mean delish not relish.

      Reply
    3. Judith

      August 05, 2015 at 9:22 am

      Looks relish, but I have a husband wo thinks that tomatoes and fish do not go together, silly man. I will defiantly try this and cook a piece without for him.

      Reply
    4. Tashiana

      June 01, 2014 at 6:07 am

      Drop dead yum! This looks so good! And that entire fillet looks absolutely divine too! I’m doing this for lunch!

      Reply
    5. Lisa {AuthenticSuburbanGourmet}

      May 14, 2014 at 6:31 am

      We just had this at our book club last night and it was SOOOOO delicious! This will become a staple in my house!

      Reply
      • Jenny Park

        May 14, 2014 at 5:44 pm

        Yay! So glad you enjoyed it!! :)

        Reply
    6. Brooke

      May 07, 2014 at 5:10 am

      I am certainly going to make this. I have been looking for new things to do with salmon. I love your blog. Thanks so much.

      Reply
    7. aida mollenkamp

      April 29, 2014 at 9:45 am

      Such an easy (and gorgeous) twist on a side of salmon. You guys rocked it like always!

      Reply
    8. Lyla

      April 28, 2014 at 6:26 pm

      This looks amazing! Can’t wait to make it for dinner tomorrow. One question: do you cover the top or make a pouch of some sort so the veggies don’t dry out?

      Reply
      • Jenny Park

        April 28, 2014 at 8:03 pm

        Nope, no pouch! As long as the veggies are very thinly sliced and tossed in enough oil to fully coat! Hope you enjoy! xx

        Reply
    9. katherine

      April 28, 2014 at 3:15 pm

      Good lord that salmon is GORGEOUS.

      The colors are superb. Hooray for spring & summer cooking!

      Reply
    10. ConnieC

      April 27, 2014 at 12:27 pm

      Made this for dinner last night, grilled it on a plank. Subbed steelhead trout because it called to me from the fish counter. Very beautiful, and very delicious. Thank you for the great recipes! I LOVE your blog.

      Reply
    11. Tobi @ brag&butter

      April 27, 2014 at 11:25 am

      Wow, this looks just spectacular! The colors, the textures – a joy to look at and – I bet – a joy to eat. Thanks!

      Reply
    12. Liesl

      April 27, 2014 at 10:22 am

      Gorgeous!

      Reply
    13. Allie | Baking a Moment

      April 26, 2014 at 1:01 pm

      This is so beautiful and different! I’m loving all the gorgeous colors. Pinning!

      Reply
    14. Sue

      April 25, 2014 at 10:05 pm

      I can’t quite work out the bit about “toss the veg in salt and pepper until well coated” Or do you mean there is some of the Mustard mixture left over and is put in with the veg??

      Yours Sue Spain

      Reply
      • Jenny Park

        April 26, 2014 at 8:40 am

        Hi Sue! The veggies and herbs are tossed together with a little oil salt and pepper so they don’t dry up and burn in the oven.

        Reply
    15. Katie @ The Surly Housewife

      April 25, 2014 at 9:59 pm

      So pretty!! And gardening to totally addictive. Enjoy!!

      Reply
    16. Shannon

      April 25, 2014 at 7:05 pm

      That is the prettiest salmon I’ve ever seen!

      Reply
    17. Sarah

      April 25, 2014 at 3:59 pm

      This looks amazing. Pinned and totally on my to-do list for Sunday after the farmer’s market!

      Reply
    18. Norma | Allspice and Nutmeg

      April 25, 2014 at 12:26 pm

      Wow, this is beautiful! I love the idea of the veggies being soft in the middle and caramelized on top. Pinning!

      Reply
    19. Sammi @Sammi Sunshine

      April 25, 2014 at 12:15 pm

      I love the idea of the mustard and brown sugar coating. It sounds divine! The pictures look equally as divine!

      Peace & Sunshine,
      Sammi at Sammi Sunshine- A Food Blog

      Reply
    20. Bridget @ Champagne Frosting

      April 25, 2014 at 10:36 am

      Wow!! It simultaneously looks delicious and like a work of art! I love the roasted veggies on top, so making it this weekend!

      Reply
    21. Sadye

      April 25, 2014 at 10:10 am

      Oooh, I’m definitely making this. Love how fancy it looks while being very simple to prepare!

      Reply
    22. Averie @ Averie Cooks

      April 25, 2014 at 9:37 am

      So beautiful & colorful! Pinned

      Reply

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