# Ingredients:
→ 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 and pepper
# Directions:
01 - Preheat oven to 425°F (220°C) 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, tossing to coat evenly. Spread the vegetables uniformly over the prepared baking sheet.
03 - Roast the vegetables for 20 minutes, stirring halfway through to ensure even caramelization.
04 - Meanwhile, pat salmon fillets dry. Rub each fillet with 1 tablespoon olive oil and season with kosher salt and black pepper.
05 - After the initial roasting, remove the baking sheet from the oven. Gently push vegetables to the edges, creating a central space. Place salmon fillets, skin-side down, in the center and top with lemon slices.
06 - Return the baking sheet to the oven and roast for an additional 10 to 12 minutes, until salmon is just cooked through and vegetables are tender and caramelized.
07 - While salmon finishes cooking, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
08 - Remove the baking sheet from the oven. Scatter the seasoned greens over the hot salmon and vegetables, allowing them to wilt for two minutes before serving. Optionally, squeeze additional fresh lemon juice over the dish.
