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Baked Salmon with Rosemary Root Vegetables

  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Baked salmon and root vegetables with organic rosemary and thyme come together in this simple, clean recipe.

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Ingredients:

Directions:

1. Preheat oven to 400 degrees. On a sheet pan (lined with parchment paper if desired for easy cleanup), toss carrots, parsnips and sweet potatoes in 1 tablespoon olive oil, 2 teaspoons rosemary, salt and pepper. Bake for 20 minutes, until sweet potatoes begin to soften.

2. While the vegetables bake, in a shallow baking dish, whisk together orange juice, remaining 2 tablespoons olive oil, remaining tablespoon rosemary and thyme.

3. Place salmon fillets flesh-side-down in marinade. Allow to rest until vegetables are finished baking.

4. Remove vegetables from oven and push to the side of the pan, then add salmon, flesh-side-up, to the pan.
5. Bake for 12 minutes, until flaky.


 

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