📖 Instructions

1. First, preheat your oven to 400°F (200°C). While the oven is heating, prep the root vegetables.
2. Wash and peel the root vegetables (carrots, potatoes, parsnips). Cut them into bite-sized pieces, about 1-inch in size. Aim for uniform size to ensure even cooking.
3. In a large bowl, toss the chopped root vegetables with 2 tablespoons of olive oil, salt, pepper, and any other desired spices (like garlic powder or smoked paprika).
4. Spread the seasoned root vegetables in a single layer on a baking sheet. Try not to overcrowd the pan, or they'll steam instead of roast. If needed, use two baking sheets.
5. Place the baking sheet in the preheated oven and roast the vegetables for 20 minutes. While the vegetables are roasting, prepare the salmon.
6. In a small bowl, combine the zest and juice of one lemon, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 tablespoon of chopped fresh herbs (such as parsley, dill, and thyme), salt, and pepper. This is your lemon herb marinade.
7. Pat the salmon fillets dry with paper towels. This helps them get a nice sear.
8. Place the salmon fillets on a separate baking sheet lined with parchment paper or aluminum foil. Parchment paper makes for easier cleanup, trust me!
9. Drizzle the lemon herb marinade evenly over the salmon fillets. Make sure each fillet is well coated.
10. After the vegetables have roasted for 20 minutes, remove them from the oven. Gently toss them to ensure even browning.
11. Create some space on the baking sheet with the vegetables and add the salmon to the same baking sheet. This infuses all of the flavors together. Alternatively, you can place the salmon on a separate baking sheet if you prefer.
12. Return the baking sheet to the oven and continue roasting for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender and slightly caramelized. Cooking times may vary depending on the thickness of the salmon fillets.
13. Remove the baking sheet from the oven and let the salmon and vegetables rest for a few minutes before serving.
14. Garnish with additional fresh herbs and a squeeze of fresh lemon juice, if desired. Serve immediately and enjoy! I think you'll love it.