Herb-Crusted Baked Salmon with Roasted Root Vegetables

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel the carrots, parsnip, and sweet potato. Cut them into 1-inch pieces. Quarter the red onion and separate the layers. Smash the 2 garlic cloves with the flat side of a knife.

In a bowl, toss the prepared root vegetables with 1 1/2 tbsp of olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and the leaves from the rosemary sprig.

Spread the vegetables in a single layer on one side of the baking sheet. Place in the oven and roast for 15 minutes.

Meanwhile, in a small bowl, mix together 2 tbsp panko breadcrumbs, 1 tbsp grated Parmesan, 1 tbsp chopped parsley, 1 tbsp chopped dill, 1 tsp thyme leaves, and 1 tsp lemon zest.

Pat the 6 oz salmon fillet dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Brush the top of the salmon with 1 tbsp Dijon mustard, then press the herb-breadcrumb mixture onto the mustard to create a crust.

Drizzle the remaining 1/2 tbsp olive oil over the herb crust.

After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and push the vegetables to one side.

Place the salmon, skin-side down, on the other side of the baking sheet. Return to the oven and bake for 12-15 minutes, until the salmon is cooked through and the crust is golden.

While the salmon is baking, cut the 1/2 lemon into wedges for serving.

In a small bowl, mix 1 tsp honey with the juice from one lemon wedge.

When the vegetables are done, remove from the oven and drizzle with the honey-lemon mixture, tossing to coat.

Serve the herb-crusted salmon with the roasted root vegetables and remaining lemon wedges on the side.