# Components:
→ 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 (120 g) baby kale or baby spinach
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt and black pepper
# Method:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - 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.
03 - Roast the vegetables for 20 minutes, stirring once halfway through cooking.
04 - Pat the salmon fillets dry with paper towels. Rub each 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, creating space in the center for the salmon fillets.
06 - Place salmon fillets skin-side down in the center of the baking sheet. Arrange lemon slices atop the fillets.
07 - Return the baking sheet to the oven and roast for an additional 10 to 12 minutes, until the salmon is cooked through and vegetables are tender and caramelized.
08 - While salmon roasts, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
09 - Remove the baking sheet from the oven; scatter the greens over the hot vegetables and salmon. Allow to wilt for 2 minutes before serving.
10 - Serve salmon fillets alongside roasted root vegetables and wilted greens. Optionally, squeeze additional fresh lemon juice over the top.
