# Ingredient List:
→ Fish
01 - 4 skin-on salmon fillets, 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 (120 g) baby kale or baby spinach
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt
18 - Pinch of black pepper
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine carrots, parsnips, sweet potato, red onion, 2 tablespoons olive oil, thyme, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread vegetables evenly on the prepared baking sheet. Roast for 20 minutes, stirring halfway through to ensure even caramelization.
04 - Pat salmon fillets dry with paper towels. Rub each with 1 tablespoon olive oil and season with salt and pepper.
05 - Remove baking sheet from oven. Gently push 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 baking sheet to oven and roast for 10 to 12 minutes, until salmon is just cooked through and vegetables are tender.
07 - While salmon roasts, toss baby kale or spinach with 2 teaspoons olive oil, lemon juice, salt, and pepper.
08 - Remove baking sheet from oven. Scatter greens over hot salmon and vegetables. Let wilt for 2 minutes before serving.
09 - Plate salmon fillets with roasted root vegetables and wilted greens. Optionally, squeeze additional fresh lemon juice over top.
