Baked Salmon with Roasted Root Vegetables
Flaky baked salmon fillets served alongside a medley of roasted carrots, parsnips, and potatoes, creating a complete and satisfying dinner.
Ingredients
- •4 (6 oz) salmon fillets, skin on or off
- •1 lb carrots, peeled and chopped into 1-inch pieces
- •1 lb parsnips, peeled and chopped into 1-inch pieces
- •1 lb small potatoes (such as red or Yukon Gold), scrubbed and quartered
- •3 tbsp olive oil, divided
- •1 tsp dried thyme
- •1/2 tsp garlic powder
- •Salt to taste
- •Black pepper to taste
- •1 lemon, half sliced for garnish, half for juice (optional)
Dietary Info
Instructions
- 1
Preheat oven to 4000F (2000C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the chopped carrots, parsnips, and potatoes. Drizzle with 2 tablespoons of olive oil, dried thyme, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
- 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
- 4
While the vegetables are roasting, pat the salmon fillets dry with a paper towel. Drizzle the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. If desired, place a lemon slice on top of each fillet.
- 5
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side and place the salmon fillets on the other side of the baking sheet. Return to the oven and bake for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. If using, squeeze fresh lemon juice over the salmon before serving.
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