Easy Roasted Salmon and Harvest Root Vegetables

Ingredients

• 1 (1.5 lb) salmon fillet, skin-on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 small beet, peeled and cut into 1-inch chunks
• 1 small yellow onion, cut into wedges
• 2 lemon slices
• 2 sprigs fresh dill

Instructions

1. Preheat oven to 400°F (200°C).
2. Place salmon fillet in a large baking dish.
3. Drizzle salmon with 1 tablespoon olive oil and season with salt, pepper, thyme, and garlic powder.
4. Arrange carrots, parsnips, beet, and onion around the salmon in the baking dish.
5. Drizzle vegetables with remaining olive oil and season with salt and pepper.
6. Top salmon with lemon slices and fresh dill sprigs.
7. Roast in preheated oven for 35 minutes, or until salmon is cooked through and vegetables are tender.
8. Serve immediately.