# Ingredients:
→ 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 (about 4 oz)
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt and pepper
# Directions:
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 until evenly coated.
03 - Spread the vegetables evenly on the prepared baking sheet. Roast for 20 minutes, stirring halfway through cooking.
04 - Meanwhile, pat salmon fillets dry. Rub with 1 tablespoon olive oil and season both sides with salt and pepper.
05 - Remove the baking sheet from oven after the initial roast. Push vegetables to the edges, creating space for salmon fillets in the center.
06 - Place salmon fillets skin-side down in the center of the sheet. Top each fillet with thin lemon slices.
07 - 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.
08 - While salmon finishes cooking, toss baby kale or spinach with 2 teaspoons olive oil, lemon juice, salt, and pepper.
09 - Remove baking sheet from oven, scatter greens evenly over the hot salmon and vegetables, and let wilt for 2 minutes.
10 - Serve salmon fillets alongside roasted root vegetables and wilted greens. Optionally, squeeze additional fresh lemon juice on top before serving.
