Maple Glazed Salmon with Roasted Root Vegetables

Ingredients

• 4 6-oz Salmon fillets
• 1/4 cup Maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Olive oil
• 2 cups Carrots
• 2 cups Parsnips
• 1 cup Beets
• 1 tablespoon Rosemary
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a small bowl, whisk together the 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar until well combined. This mixture is your maple glaze.
2. 2On a large baking sheet, combine the 2 cups of carrots, cut into 2.54 cm (2.5 cm) pieces, the 2 cups of parsnips, cut into 2.54 cm (2.5 cm) pieces, and the 1 cup of beets, cut into 2.54 cm (2.5 cm) pieces. Add the 2 tablespoons of olive oil, 1 tablespoon of rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated, then spread them in a single layer.
3. 3Line a separate baking sheet with parchment paper. Place the 4 6-oz salmon fillets on the lined baking sheet, ensuring they are not touching each other. Evenly brush the tops and sides of each salmon fillet with the maple glaze prepared in the first step.
4. 4Carefully place the large baking sheet with the seasoned root vegetables into the preheated oven. Roast the vegetables for 20 minutes at about 205°C (200°C).
5. 5After the vegetables have roasted for 20 minutes, add the baking sheet with the salmon fillets to the oven alongside the vegetables. Continue to roast both for an additional 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily with a fork, reaching an internal temperature of 63°C, and the vegetables are tender when pierced with a fork and lightly caramelized.

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