NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Carrots

0.5 cup Parsnips

1 tsp Olive oil

1 tbsp Dijon mustard

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds.

• 3

  Place the sliced vegetables on the sheet pan and toss with olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables in the oven for 12 minutes to give them a head start.

• 5

  While the vegetables roast, finely chop the parsley and dill.

• 6

  In a small bowl, whisk together the Dijon mustard, lemon juice, chopped parsley, chopped dill, and garlic powder.

• 7

  Remove the sheet pan from the oven and move the vegetables to the sides to make room in the center.

• 8

  Pat the salmon fillet dry with a paper towel and place it in the center of the pan.

• 9

  Spread the herb-mustard mixture evenly over the top of the salmon and season with the remaining salt and pepper.

• 10

  Return the pan to the oven and roast for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are golden and caramelized.