Maple Glazed Salmon with Roasted Root Vegetables

Ingredients

• 4 6 oz Salmon fillets
• 1/4 cup Maple syrup
• 2 tablespoons Soy sauce (tamari for gluten-free)
• 1 tablespoon Dijon mustard
• 2 medium Carrots
• 2 medium Parsnips
• 1 large Sweet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Rosemary
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). In a small bowl, whisk together the 1/4 cup of maple syrup, 2 tablespoons of tamari, and 1 tablespoon of Dijon mustard until well combined. Set this maple glaze aside.
2. 2Peel the 2 medium carrots, 2 medium parsnips, and 1 large sweet potato. Cut all of the peeled vegetables into roughly 1-inch bite-sized pieces. In a large bowl, toss the cut vegetables with 2 tablespoons of olive oil, 1 teaspoon of rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until they are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for 25 minutes at 400°F (200°C). The vegetables should start to soften and show light browning.
4. 4While the vegetables are roasting, place the 4 6 oz salmon fillets on a separate baking sheet, which should be lined with parchment paper. Brush the top of each salmon fillet generously with the prepared maple glaze.
5. 5After the vegetables have roasted for 25 minutes, carefully remove them from the oven. Place the baking sheet with the glazed salmon fillets into the oven alongside the vegetable baking sheet. Continue to bake both the salmon and vegetables for an additional 10-12 minutes at 400°F (200°C). The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C); the vegetables should be tender and slightly caramelized.
6. 6Carefully remove both baking sheets from the oven. Serve the Maple Glazed Salmon immediately with the roasted root vegetables.

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