# What you'll need:
→ Fish
01 - 4 skin-on salmon fillets, each approximately 6 oz
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 (approx. 120 g)
15 - 2 teaspoons olive oil
16 - 1 teaspoon lemon juice
17 - Pinch of salt and pepper
# How to make it:
01 - Heat the oven to 425°F. 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, kosher salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast the vegetables for 20 minutes, stirring halfway through to ensure even caramelization.
04 - While vegetables roast, pat salmon fillets dry. Rub with 1 tablespoon olive oil and season with kosher salt and freshly ground black pepper.
05 - Remove the baking sheet from the oven and push roasted vegetables to the edges, creating space in the center. Arrange salmon fillets skin-side down in the center, topping each with lemon slices.
06 - Return the pan to the oven and roast for an additional 10 to 12 minutes, until salmon is cooked through and vegetables are tender with caramelized edges.
07 - While salmon roasts, toss baby kale or spinach with 2 teaspoons olive oil, lemon juice, and a pinch of salt and pepper.
08 - Remove the baking sheet from the oven and scatter the greens over the hot salmon and vegetables. Allow to wilt for approximately 2 minutes before serving.
09 - Serve salmon fillets alongside roasted root vegetables and wilted greens. Optionally, squeeze additional fresh lemon juice over the dish to brighten flavors.
