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Lunch recipe · from the recipe book

Garlic Herb Salmon Skewers with Roasted Roots

Tender, garlicky salmon cubes with a crisp herb edge sit over caramelized sweet potato, parsnip-sweet carrots and red potatoes, finished with a bright lemon-dill yogurt sauce.

Garlic Herb Salmon Skewers with Roasted Roots

Ingredients

  • 1¼ lb600 gSalmon filletskinned and cut into 1-inch cubes
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2 small350 gRed potatoescut into 3/4-inch cubes
  • 4 medium250 gCarrotscut into 1/2-inch coins
  • 1 medium110 gRed onioncut into 1-inch pieces
  • 2½ tbsp36 gOlive oildivided
  • 5 cloves15 gGarlicminced, divided
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 1 lemon, juiced48 gLemon juicedivided
  • 2 tsp4 gLemon zest
  • ¼ cup chopped15 gFresh parsleychopped
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ⅔ cup sprigs6 gFresh dillchopped

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato, red potato and carrot with half the olive oil, the thyme, the rosemary, half the salt and half the black pepper. Spread in one layer and roast 20 minutes.
  3. Meanwhile, in a bowl, whisk the remaining olive oil with two-thirds of the garlic, half the lemon juice, the lemon zest, half the parsley, a quarter of the remaining salt and a quarter of the remaining black pepper. Add the salmon and toss gently to coat.
  4. Thread the salmon and red onion pieces alternately onto the 8 skewers.
  5. For the sauce, stir the Greek yogurt with the dill, the remaining garlic, the remaining lemon juice and the rest of the salt and black pepper. Chill until serving.
  6. Stir the vegetables, push them to the edges, and lay the skewers in the center of the pan. Roast 10 to 12 minutes, until the vegetables are tender and browned and the salmon reaches 145°F (63°C) and flakes easily.
  7. Scatter the remaining parsley over the pan. Serve 2 skewers per plate with the roasted roots and the lemon-dill yogurt sauce.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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