# Components:
→ Fish
01 - 4 skin-on salmon fillets, 6 oz (170 g) each
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced
→ Root Vegetables
06 - 2 medium carrots, peeled and cut into 1-inch chunks
07 - 2 parsnips, peeled and cut 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 - ½ teaspoon kosher salt
13 - ¼ teaspoon black pepper
→ Greens
14 - 4 cups (120 g) baby kale or baby spinach
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt and pepper
# Directions:
01 - Heat oven to 425°F (220°C) 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. Spread the mixture evenly on the prepared baking sheet.
03 - Place vegetables in the oven and roast for 20 minutes, stirring halfway through for even cooking.
04 - Pat salmon dry, rub with 1 tablespoon olive oil, then season with kosher salt and black pepper.
05 - Remove pan from oven, push vegetables to the edges, and place salmon fillets skin-side down in the center. Top each fillet with lemon slices.
06 - Return the pan to the oven and roast for an additional 10 to 12 minutes until salmon is just cooked through and vegetables are tender and caramelized.
07 - While salmon roasts, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
08 - Remove the pan from the oven, scatter dressed greens over the hot salmon and vegetables, and allow the greens to wilt for 2 minutes. Serve immediately with optional fresh lemon juice squeezed on top.
