Roasted Salmon With Root Vegetables

• 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

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

carrots, parsnips, brussels, olive oil, italian seasoning, kosher salt, fresh ground pepper, beets, salmon steaks, lemon juice

Taken from www.food.com/recipe/roasted-salmon-with-root-vegetables-411899 (may not work)