# What You'll Need:
→ 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 pepper
# How to Make It:
01 - Preheat 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, salt, and pepper. Spread in an even layer on the prepared baking sheet.
03 - Roast vegetables for 20 minutes, stirring halfway through to ensure even caramelization.
04 - Pat salmon fillets dry and rub with 1 tablespoon olive oil. Season with kosher salt and freshly ground black pepper.
05 - Remove baking sheet from oven and push vegetables to the edges, creating space in the center. Arrange salmon fillets skin-side down in the center and top with lemon slices.
06 - Return to oven and roast an additional 10 to 12 minutes until salmon is cooked through and vegetables are tender.
07 - While salmon cooks, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
08 - Remove baking sheet from oven, scatter greens over the hot vegetables and salmon, and allow to wilt for 2 minutes before serving.
09 - Plate salmon fillets alongside roasted root vegetables and wilted greens. Optionally, squeeze additional fresh lemon juice over the dish.
