Roasted Salmon With Root Vegetables

This is from a recipe card I picked up at the grocery store. A healthy one-dish meal...

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 3  medium carrots, peeled and chopped
• 4  parsnips, peeled and chopped
• 8  ounces Brussels sprouts, halved
• 5  tablespoons olive oil, divided
• 2  tablespoons  italian seasoning, divided
• 2  teaspoons kosher salt, divided
• 2  teaspoons fresh ground pepper, divided
• 6  large beets, peeled and chopped
• 4 (4 ounce)  salmon steaks
• 2  teaspoons lemon juice

Directions

1. preheat oven to 425 degrees.
2. Coat 2 foil-lined baking sheets with non stick cooking spray.
3. Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
4. Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
5. Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
6. Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
7. Sprinkle with remaining salt and pepper and drizzle with lemon juice.
8. Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
9. Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
10. Transfer vegetables to a platter and top with the salmon.