Roasted Salmon With Root Vegetables - cooking recipe

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

Preparation

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