Dairy-Free Maple Glazed Salmon with Roasted Root Vegetables

Ingredients

• 4 6-oz Salmon fillets
• 1/4 cup Maple syrup
• 2 tbsp Soy sauce
• 1 tbsp Dijon mustard
• 2 cloves Garlic
• 2 cups Carrots
• 2 cups Parsnips
• 2 cups Sweet potatoes
• 2 tbsp Olive oil
• 1 tsp Rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium bowl, whisk together the 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, and 2 minced cloves of garlic to create the glaze. Set aside.
3. 3Prepare the vegetables by cutting the 2 cups carrots, 2 cups parsnips, and 2 cups sweet potatoes into uniform 1-inch pieces. Place these cut vegetables in a large bowl and toss them with 2 tablespoons olive oil, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
4. 4Spread the seasoned root vegetables in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for 20 minutes.
5. 5While the vegetables are roasting, brush the 4 6-oz salmon fillets generously with the prepared maple glaze.
6. 6After 20 minutes, carefully remove the baking sheet with the vegetables from the oven. Arrange the 4 glazed salmon fillets among the roasted vegetables on the baking sheet. Return the baking sheet to the oven and continue roasting for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
7. 7Remove the baking sheet from the oven and let the salmon rest for 2 minutes before serving immediately with the roasted root vegetables.

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