# What you need:
→ Fish
01 - 4 salmon fillets with skin, 6 oz (170 g) 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 black pepper
# How to Make It:
01 - Heat oven to 425°F and 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 mixture evenly on the baking sheet.
03 - Roast root vegetables for 20 minutes, stirring halfway to ensure even caramelization.
04 - Pat salmon fillets dry, rub with 1 tablespoon olive oil, then season with salt and pepper.
05 - Remove pan from oven, push vegetables to edges creating center space. Place salmon fillets skin-side down in the center and top with lemon slices.
06 - Return pan to oven and roast for 10 to 12 minutes until salmon is just cooked through and vegetables are tender.
07 - While salmon roasts, toss baby kale or spinach with olive oil, lemon juice, salt, and pepper.
08 - Remove pan from oven, scatter greens over hot salmon and vegetables. Allow greens to wilt for 2 minutes. Serve with optional fresh lemon juice squeeze.
