Dairy-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 tablespoons soy sauce, 1 tablespoon Dijon mustard, and 2 minced cloves of garlic until well combined.
3. 3Prepare your root vegetables: Peel and cut the 2 medium carrots and 2 medium parsnips into 2.54 cm pieces. Peel and cut the 1 medium sweet potato into 2.54 cm cubes. Cut the 1 medium red onion into 2.54 cm wedges. Place all the prepared vegetables on a large baking sheet. Drizzle them with the 2 tablespoons olive oil, then sprinkle with 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together on the baking sheet until the vegetables are evenly coated.
4. 4Place the baking sheet with the seasoned vegetables into the preheated oven and roast for 20 minutes.
5. 5After 20 minutes, carefully remove the baking sheet from the oven. Arrange the 4 6-oz salmon fillets among the vegetables on the baking sheet. Brush the tops of the salmon fillets generously with the maple glaze mixture you prepared earlier.
6. 6Return the baking sheet to the oven and continue roasting for another 12-15 minutes. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C. The vegetables should be tender and slightly caramelized.
7. 7Remove the baking sheet from the oven. Serve the maple-glazed salmon immediately with the roasted root vegetables.

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