Ingredients

The following ingredients have 3 Servings
  • Brussels sprouts (about 10, trimmed and halved)
  • one bunch ((about 6) slender rainbow carrots, trimmed and peeled)
  • 12 ounces small multicolored potatoes (I used fingerling halved lengthwise)
  • 3 slender parsley root or parsnip (trimmed and peeled)
  • 1 Japanese eggplant (or 1/2 regular eggplant, cut into roughly 2 inch chunks)
  • 2-3 hot peppers such as jalapeno or Fresno (halved lengthwise)
  • olive oil
  • salt and fresh cracked black pepper
  • 4 slices of salmon (approximately 1/3 pound each)
  • 9 thin slices of lemon
  • optional: honey or marmalade to brush over the salmon
  • fresh thyme or dill

Instruction

  • Set the oven to 425F
  • Toss the veggies in about 2-3 tablespoons of olive oil, or enough to lightly coat them, and season with salt and pepper. Lay them out in a single layer on a sheet pan. Don't crowd the pan. Cook for 10 minutes, maybe 15 if your veggies are on the larger side.
  • Lightly season the salmon with salt and if you like you can brush on a layer of honey or marmalade. Top with the sliced lemon.
  • Remove the pan from the oven and give everything a good stir. Make room for the salmon and nestle it in among the vegetables. Roast for a further 20 minutes, or until the salmon is cooked through and the vegetables are browned and tender.
  • Serve with a sprinkle of fresh thyme or dill.