Mediterranean Baked Salmon with Roasted Root Vegetables

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Peel and chop 3 medium carrots into 1-inch pieces. Peel and chop 2 medium parsnips into 1-inch pieces. Peel and chop 1 medium red onion into 1-inch chunks.

Mince 3 garlic cloves finely. Zest 1 lemon and set aside. Cut both lemons into thin slices.

In a large bowl, toss the chopped carrots, parsnips, and red onion with 3 tablespoons olive oil, 1 tablespoon fresh oregano, the minced garlic, salt, and pepper. Spread the vegetables on one half of the prepared baking sheet in a single layer.

Roast the vegetables for 12 minutes until they begin to soften.

While vegetables roast, pat the 4 salmon fillets dry with paper towels. Place them on the other half of the baking sheet, skin-side down. Drizzle each fillet with ½ tablespoon olive oil. Season with salt and pepper.

Sprinkle the remaining 1 tablespoon fresh oregano over the salmon fillets. Top each fillet with lemon slices and the lemon zest.

Return the baking sheet to the oven and bake for 12-13 minutes until the salmon is cooked through (it should flake easily with a fork) and the vegetables are tender and lightly caramelized.

Transfer salmon and roasted vegetables to serving plates. Drizzle any pan juices over the top. Serve immediately.