Dairy-Free & Egg-Free Maple Glazed Salmon with Roasted Root Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a small bowl, whisk together the 1/4 cup maple syrup, 2 tbsp dijon mustard, 1 tbsp tamari, 1 clove garlic (minced), and 1 tbsp olive oil until well combined. This is your maple glaze.
3. 3In a separate bowl, toss the 1 cup carrots, 1 cup parsnips, 1 cup sweet potato, and 1/2 cup red onion with the remaining 1 tbsp olive oil, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Make sure all the vegetables are evenly coated.
4. 4Spread the seasoned root vegetables in a single layer on one side of a baking sheet. This ensures they roast evenly.
5. 5Place the 4 6oz salmon fillets on a separate baking sheet. You can line it with parchment paper if you like, but it's not required by the ingredients.
6. 6Brush the maple glaze generously over the top of each salmon fillet.
7. 7Place the baking sheet with the root vegetables into the preheated oven. Roast for 20 minutes.
8. 8After 20 minutes, carefully add the baking sheet with the salmon fillets to the oven. Continue roasting everything for another 10-12 minutes. The salmon is done when it is opaque and flakes easily when gently pressed with a fork, or reaches an internal temperature of 63°C.
9. 9Carefully remove both baking sheets from the oven. Serve the maple glazed salmon immediately with the roasted root vegetables.

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