Ingredients
Vegetables
4-6 peanut potatoes (about 4 ounces), washed and cut into pieces
2 medium zucchini, thickly sliced
2 medium yellow carrots, peeled and sliced
2 medium orange carrots, peeled and sliced
1 kohlrabi (about 8 ounces), peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
½-1 teaspoon freshly ground pepper
Salmon
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon poultry seasoning
2 garlic cloves, minced
4 Alaska salmon fillets (6 ounces each), fresh, frozen or thawed
Directions
Step 1
Prepare and roast vegetables
Preheat oven to 450F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.
Step 2
Meanwhile, make the mustard-maple mixture and coat salmon
Whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.
Step 3
Add salmon to baking sheet, bake and serve
Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10-12 minutes for fresh/thawed, just until salmon is opaque throughout. portion one-fourth of the vegetables with a salmon fillet.