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Roasted Salmon and Root Vegetables with Lemon-Thyme Sauce

Recipe Information

Ingredients

• 4 (4-ounce) skinless salmon fillets
• 1 large baking potato, peeled and thinly sliced
• 1 large sweet potato or yam, peeled and thinly sliced
• 2 parsnip, peeled and thinly sliced
• 1 turnip, peeled and thinly sliced
• 1 tablespoon olive oil
• Salt
• Pepper
• 1 tablespoon chopped fresh thyme
• 1 tablespoon lemon juice

For the Lemon Thyme Sauce 1 minced shallot 1/4 cup white wine 2 tablespoons lemon juice 3 tablespoons butter, cut into 3 pieces 1/4 teaspoon arrowroot (optional) 1 teaspoon chopped thyme Salt Pepper

Method

Heat oven to 450 degrees. Spray rimmed baking sheet with cooking spray. In large bowl, toss vegetables with olive oil and season with salt and pepper. Spread vegetables onto baking sheet and roast about 20 minutes or until slightly soft. Turn vegetables and continue to roast until slightly brown (about 10 minutes). Remove vegetables from the oven and push together to form a base for the salmon. Arrange salmon on top of the vegetables and sprinkle with thyme and lemon juice; roast until salmon flakes easily with a fork (about 10-15 minutes). Divide into 4 equal portions and transfer to individual plates; garnish with Lemon Thyme Sauce.

For the Lemon Thyme Sauce In small sauce pan, combine shallots, wine and lemon juice. Cook over medium heat, uncovered until shallots are tender and much of the liquid has evaporated (about 5 minutes). Shallots should be tender but not dark. Remove from