Salmon with Roasted Vegetables

Prepare the Salmon:

• Season the salmon fillets with salt, pepper, and a pinch of paprika. Set aside.

Roast the Vegetables:

• Preheat the oven to 200°C (400°F).
• Roughly dice the potatoes, parsnips, and carrots. Add them to a roasting tray and drizzle with olive oil. Season with salt and pepper and toss to coat.
• Roast the vegetables in the preheated oven for 15 minutes.
• After 15 minutes, add the chopped onion to the tray and continue roasting for another 10–15 minutes, or until the vegetables start to soften.

Add the Salmon and Tomatoes:

• Once the vegetables are nearly cooked, place the salmon fillets and whole tomatoes between the vegetables on the tray.
• Drizzle the salmon with fresh lemon juice and sprinkle with rosemary and thyme. Season lightly with salt and pepper.
• Roast everything together for an additional 10–15 minutes, or until the salmon is cooked through and the vegetables are tender.

Serve:

• Serve the roasted salmon and vegetables with a side of fresh green salad. Enjoy!