# What You Need:
→ Fish
01 - 4 skin-on salmon fillets, approximately 6 oz (170 g) 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 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 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Greens
14 - 4 cups (approximately 120 g) baby kale or baby spinach
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt and black pepper
# Directions:
01 - Preheat oven to 425°F (220°C). 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, kosher salt, and black pepper. Toss to coat evenly.
03 - Spread the vegetables evenly on the prepared baking sheet. Roast for 20 minutes, stirring once halfway through cooking to ensure even caramelization.
04 - Pat salmon fillets dry with paper towels. Rub each fillet with 1 tablespoon olive oil and season with kosher salt and freshly ground black pepper.
05 - Remove the baking sheet from oven. Push the roasted vegetables to the edges, creating space in the center. Place salmon fillets skin-side down in the center 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 roasts, toss baby kale or spinach with 2 teaspoons olive oil, 1 teaspoon lemon juice, and a pinch of salt and black pepper.
08 - Remove the baking sheet from the oven and scatter the greens over the hot salmon and vegetables. Allow to wilt for 2 minutes before serving. Optionally, squeeze additional fresh lemon juice over the dish.
