Sheet-Pan Salmon with Autumn Vegetables

None · Autumn · 45 min · Serves 4 · By The Lesapor Kitchen

This sheet-pan salmon recipe brings together the flavors of autumn with hearty root vegetables and a zingy lemon finish. It’s easy to prepare and perfect for a cozy weeknight dinner.

Ingredients

• 1 1/2 pounds salmon fillets, skin on
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Flaky sea salt, to taste
• Black pepper, to taste
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 parsnips, peeled and sliced into 1/2-inch rounds
• 1 large sweet potato, peeled and cubed
• 1 red onion, cut into wedges
• 1 lemon, zested and juiced

Method

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with 1 tablespoon of olive oil, garlic powder, thyme, salt, and pepper. Spread the vegetables in a single layer on the prepared sheet pan.
3. Roast the vegetables in the preheated oven for 20 minutes.
4. While the vegetables are roasting, brush the salmon fillets with the remaining 1 tablespoon of olive oil and season them with salt, pepper, and lemon zest.
5. After the vegetables have roasted for 20 minutes, remove the sheet pan from the oven and create space in the center for the salmon fillets. Place the salmon skin-side down on the sheet pan.
6. Return the sheet pan to the oven and roast for an additional 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Remove the sheet pan from the oven and drizzle the vegetables and salmon with the lemon juice before serving.