About the Recipe
I avoid super dense vegetables like beets and winter squash because they take longer to roast. Even with this assortment I put the veggies in 10 minutes ahead of the salmon just to give them a head start. The salmon itself only takes about 20 minutes to cook through.
Brussels sprouts, about 10, trimmed and halved
one bunch, (about 6) slender rainbow carrots, trimmed and peeled
12 ounces small multicolored potatoes, I used fingerling halved lengthwise
Bunch of asparagus, trimmed and peeled
1 zucchini, cut into roughly 2 inch chunks
2-3 hot peppers such as jalapeno or Fresno, halved lengthwise
salt and fresh cracked black pepper
4 slices of salmon, approximately 1/3 pound each
9 thin slices of lemon
optional: honey to brush over the salmon
fresh thyme or dill
1. Set the oven to 425F
2. Toss the veggies in about 2-3 tablespoons of olive oil, or enough to lightly coat them, and season with salt and pepper. Lay them out in a single layer on a sheet pan. Don't crowd the pan. Cook for 10 minutes, maybe 15 if your veggies are on the larger side.
3. Lightly season the salmon with salt and if you like you can brush on a layer of honey. Top with the sliced lemon.
4. Remove the pan from the oven and give everything a good stir. Make room for the salmon and nestle it in among the vegetables. Roast for a further 20 minutes, or until the salmon is cooked through and the vegetables are browned and tender.
5. Serve with a sprinkle of fresh thyme or dill.
Other quick roasting vegetables to try:
sweet bell pepper
cauliflower (look for colorful varieties like green, orange, and purple!)