Oven-Roasted Salmon With Parsnips, Potatoes And Peas

By á-174942

Ingredients

• Nonstick vegetable oil spray
• 1 pound russet potatoes peeled, and thinly sliced
• 8 ounces parsnips peeled, and thinly sliced
• 1 tablespoon olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/3 cups frozen green peas unthawed
• 4 skinless salmon fillets 1" thk - (6 oz ea)
• 1 tablespoon chopped fresh thyme (or 1 tspn dried thyme)
• Lemon wedges

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees. Lightly spray rimmed baking sheet with vegetable oil spray. Mix potatoes, parsnips and oil in large bowl. Sprinkle with salt and pepper. Spread vegetables on prepared baking sheet. Roast vegetables until beginning to soften, about 20 minutes. Turn vegetables over; continue to roast until tender and beginning to brown, about 10 minutes.

Remove vegetables from oven. Push vegetables together in center of baking sheet, forming base for salmon. Sprinkle peas over. Arrange salmon atop vegetables. Sprinkle with thyme, salt and pepper. Roast until fish is just opaque in center, about 10 minutes. Transfer fish and vegetables to plates. Garnish with lemon.

This recipe yields 4 servings.

Per serving: calories, 434; total fat, 15 g; saturated fat, 2 g; cholesterol, 94 mg.