Roasted Salmon and Root Vegetables

Name: Roasted Salmon and Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 pound Salmon, cut into fillets; 1 red onion, chopped; 1 bunch rainbow carrots; 1/2 pound sunchokes, scrubbed and chopped; 1 medium sweet potato, chopped; 3-4 tablespoons olive oil; 2 teaspoons Italian Seasoning; 2 teaspoons garlic powder; 2 teaspoons paprika; 1/2 teaspoon ground cumin

Pairs With Chardonnay, Pinot Noir

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 25 minutes
Total Time:: 40 minutes
Yield:: 4 to 6 servings

Ingredients

1 pound Salmon, cut into fillets 2 pounds Salmon, cut into fillets
1 red onion, chopped 2 red onions, chopped
1 bunch rainbow carrots 2 bunches rainbow carrots
1/2 pound sunchokes, scrubbed and chopped 1 pound sunchokes, scrubbed and chopped
1 medium sweet potato, chopped 2 medium sweet potatoes, chopped
3-4 tablespoons olive oil 6-8 tablespoons olive oil
2 teaspoons Italian Seasoning 4 teaspoons Italian Seasoning
2 teaspoons garlic powder 4 teaspoons garlic powder
2 teaspoons paprika 4 teaspoons paprika
1/2 teaspoon ground cumin 1 teaspoon ground cumin

Instructions

Preheat oven to 400 degrees Fahrenheit and lightly spray a large baking sheet with cooking oil Add all of the spices and sea salt in a small bowl and stir well.
Place salmon fillets on the prepared baking sheet, drizzle with olive oil, and sprinkle with about 1 tablespoon of the spice mixture.
Add all of the vegetables to a large mixing bowl and drizzle with olive oil. Sprinkle the remaining spice mixture. Toss everything together until the vegetables are coated in oil and spices. Arrange the vegetables on the baking sheet around the salmon fillets and place on the center rack of the preheated oven. Roast for 20-25 minutes, or until the salmon and vegetables are cooked through.