Roasted Salmon With Root Vegetables |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is from a recipe card I picked up at the grocery store. A healthy one-dish meal... Ingredients:
3 medium carrots, peeled and chopped |
4 parsnips, peeled and chopped |
8 ounces brussels sprouts, halved |
5 tablespoons olive oil, divided |
2 tablespoons italian seasoning, divided |
2 teaspoons kosher salt, divided |
2 teaspoons fresh ground pepper, divided |
6 large beets, peeled and chopped |
4 (4 ounce) salmon steaks |
2 teaspoons lemon juice |
Directions:
1. preheat oven to 425 degrees.
2. Coat 2 foil-lined baking sheets with non stick cooking spray.
3. Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
4. Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
5. Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
6. Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
7. Sprinkle with remaining salt and pepper and drizzle with lemon juice.
8. Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
9. Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
10. Transfer vegetables to a platter and top with the salmon.
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