# What You'll Need:
→ Fish
01 - 4 skin-on salmon fillets, 6 oz 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 baby kale or baby spinach (approximately 120 g)
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt and pepper
# Step-by-Step Guide:
01 - Preheat oven to 425°F 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 vegetables evenly on the baking sheet.
03 - Roast vegetables for 20 minutes, stirring halfway through for even caramelization.
04 - Pat salmon fillets dry, rub with 1 tablespoon olive oil, and season with salt and pepper.
05 - Remove the baking sheet from the oven and push vegetables to the edges, leaving space in the center for salmon.
06 - Place salmon fillets skin-side down in the center of the sheet and top each with lemon slices.
07 - Return the sheet to the oven and roast for 10 to 12 minutes until salmon is cooked through and vegetables are tender.
08 - While salmon cooks, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
09 - Remove baking sheet from oven and scatter greens over hot vegetables and salmon; allow to wilt for 2 minutes.
10 - Plate salmon fillets alongside roasted vegetables and wilted greens. Optionally, squeeze fresh lemon juice on top before serving.
