Flaky salmon paired with caramelized root vegetables and wilted greens, all roasted together for easy, flavorful dining.
# What You'll Need:
→ Fish
01 - 4 skin-on salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced
→ Root Vegetables
06 - 2 medium carrots, peeled and chopped into 1-inch chunks
07 - 2 parsnips, peeled and chopped into 1-inch chunks
08 - 1 small sweet potato, peeled and cubed
09 - 1 small red onion, cut into wedges
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Greens
14 - 4 cups baby kale or baby spinach (about 4 oz)
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt and pepper
# Method:
01 - Set oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, salt, and pepper. Toss to coat thoroughly and spread evenly on the baking sheet.
03 - Place baking sheet in oven and roast vegetables for 20 minutes, stirring halfway through to ensure caramelization.
04 - While vegetables roast, pat salmon fillets dry. Rub each with 1 tablespoon olive oil and season with salt and pepper.
05 - After 20 minutes of roasting, remove the baking sheet. Push vegetables to the edges creating space in the center for salmon fillets. Place fillets skin-side down in the middle and top with lemon slices.
06 - Return the baking sheet to the oven and roast for an additional 10 to 12 minutes until salmon is cooked through and vegetables are tender and caramelized.
07 - While salmon finishes cooking, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
08 - Remove baking sheet from oven and scatter the greens evenly over the hot vegetables and salmon. Allow to wilt for 2 minutes.
09 - Plate salmon fillets alongside roasted root vegetables and wilted greens. Optionally, squeeze additional fresh lemon juice over the dish before serving.
