Roasted Salmon, Honey-Glaze Carrots & Parsnips with Thyme, Arugula & Radish Salad

Ingredients

• 1 (6-8 oz) skin-on salmon fillet
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh dill, chopped
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 cup carrots, cut into batons
• 1 cup parsnips, cut into batons
• 1/4 cup walnuts, toasted and chopped
• 2 cups arugula
• 4 radishes, thinly sliced
• 2 cherry tomatoes, halved
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey
• 1 tbsp olive oil
• 1 tsp fresh dill, chopped

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together honey, 1 tbsp olive oil, thyme, dill, salt, and pepper. Reserve 1 tsp for the salad dressing.
3. Toss carrots and parsnips with 1 tsp olive oil and a pinch of salt. Spread on the prepared baking sheet.
4. Place salmon fillet skin-side down on the baking sheet next to the vegetables. Brush with remaining honey glaze.
5. Roast for 20-25 minutes, or until salmon is cooked through and vegetables are tender.
6. While salmon roasts, prepare the salad: In a bowl, combine arugula, radishes, tomatoes, toasted walnuts, lemon juice, lemon zest, 1 tsp honey, 1 tbsp olive oil, and chopped dill. Toss gently.
7. Remove salmon and vegetables from oven. Let salmon rest for 5 minutes before serving.
8. Plate the roasted salmon and vegetables alongside the fresh arugula salad. Garnish with extra dill and flaky sea salt.