Ingredients for Roasted Salmon With Root Vegetables
- 1 lb carrots, peeled and chopped
- 1 lb parsnips, peeled and chopped
- Brussels Sprouts
- 5 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Kosher Salt
- Fresh Ground Pepper
- 1 lb beets, trimmed
- Salmon Steaks
- 1 tablespoon lemon juice
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How to Make Roasted Salmon With Root Vegetables
- Preheat oven to 425°F (220°C).
- Line two baking sheets with foil and lightly coat with nonstick cooking spray.
- Wash and chop 1 lb carrots, 1 lb parsnips, and 1 lb Brussels sprouts. Arrange evenly on one baking sheet.
- Drizzle with 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to coat.
- Wash and chop 1 lb beets. Place on half of the second baking sheet. Roll up tightly in foil to create a sealed pouch.
- Place 2 (6-ounce) salmon fillets on the remaining half of the second baking sheet.
- Lightly coat salmon with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and ½ teaspoon black pepper.
- Drizzle salmon with 1 tablespoon lemon juice.
- Bake the root vegetable sheet for 35-45 minutes, or until tender, stirring halfway through.
- Add the salmon sheet to the oven and bake for 15 minutes, or until the salmon flakes easily with a fork.
- Carefully remove the foil packet of beets; let cool slightly before peeling and slicing.
- Transfer the roasted vegetables and salmon to a serving platter. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
56g
Fat
29g
Carbs
11g
