Grilled Argentine-Style Salmon with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 2 medium carrots into 1.27 cm thick rounds and the 1 medium red onion into 2.54 cm wedges. In a large bowl, combine the about 450 g broccoli florets, the cut carrots, and the cut red onion. Add 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the vegetables, then toss everything together until the vegetables are lightly coated.
3. 3In a small bowl, combine the remaining 2 tablespoons of olive oil with 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 0.5 teaspoon of garlic powder, and the remaining 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir until the mixture is well combined.
4. 4Line a large baking sheet with parchment paper. Place the 4 6 oz salmon fillets onto one side of the lined baking sheet. Use a brush to evenly coat the top of each salmon fillet with the spice mixture you just prepared. Arrange the seasoned vegetables from the bowl onto the other side of the baking sheet, ensuring they are in a single layer and kept separate from the salmon.
5. 5Carefully place the baking sheet into the preheated oven. Bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C. The vegetables should be tender when pierced with a fork and slightly browned at the edges.
6. 6Carefully remove the baking sheet from the oven. Serve the salmon immediately with the roasted vegetables.

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