# What You Need:
→ Fish
01 - 4 skin-on salmon fillets, 6 oz 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 baby kale or baby spinach (approximately 120 grams)
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt
18 - Pinch of black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil. In a large bowl, toss carrots, parsnips, sweet potato, and red onion with 2 tablespoons olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
02 - Roast vegetables for 20 minutes, stirring halfway through to ensure even caramelization.
03 - Pat salmon fillets dry. Rub each with 1 tablespoon olive oil and season evenly with kosher salt and black pepper.
04 - Remove baking sheet from oven after initial roasting. Push vegetables toward edges, creating space in the center. Place salmon fillets skin-side down in the center and top each with lemon slices.
05 - Return baking sheet to oven and roast for an additional 10 to 12 minutes, until salmon is fully cooked and vegetables are tender and caramelized.
06 - While salmon roasts, toss baby kale or spinach with olive oil, lemon juice, and a pinch of salt and pepper.
07 - Remove baking sheet from oven. Scatter greens over the hot salmon and vegetables, allowing greens to wilt for 2 minutes. Serve immediately with optional fresh lemon juice squeezed on top.
