Gluten-Free Salmon with Yam and Parsley Root Fries


My family is in town and that means one thing – a pilgrimage to the Calgary Farmer’s Market is on the menu for today. Time to get veggies and fish from the vendors and have an uber colourful meal tonight.

What’s on the menu? Baked wild salmon with yam and parsley root fries!



  • 3-4 yams
  • 3 parsnip roots (or celery root)
  • 1/2 onion (any kind you have on hand)
  • 1 TBSP oil (I prefer olive, use any though)
  • 1-2 TBSP water (may add 2nd TBSP midway through baking)
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • 1 tsp chile powder
  • sprig or fresh rosemary, or 1 TSP dried rosemary
  • salt and pepper to taste


Preheat the oven to 370 degrees F.

Cut the yams and parsnips into wedges, lengthwise. Slice onion into large pieces. Put all the veggies in a large bowl. Add oil, water, fresh ground pepper and salt, rosemary, cinnamon, curry powder, and chile powder. Toss the veggies until well seasoned.

Either grease baking sheets or cover baking sheets with tinfoil, shiny side up (this saves time on the clean up!). Space veggies on the baking sheets. For the yam, place the skin side down.

Bake for 50-60 minutes.



  • 2 Salmon fillets
  • 2 TBSP mayonnaise
  • 1 TSP mustard
  • 1 TBSP dill
  • 1 tsp lemon or orange juice
  • salt and pepper to taste


Oven is already preheated to 370 for the veggies. Now cover a glass baking dish or baking sheet with tinfoil or oil (tinfoil saves cleaning time).

In a small bowl, mix the mayonnaise, mustard, dill, lemon juice, salt, and pepper. Place on both sides of room temperature salmon (room temperature allows for even baking).

Add to the preheated oven (370) and cook during the last 12-15 minutes with the veggies so that they both come fresh out of the oven. Bake 12-15 minutes.


Make your favourite spinach salad to go on the side.

Also, you can make extra of the sauce that the salmon is baked in, add curry powder, and use as a dip for the veggie fries.

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