Oven-Roasted Salmon With Parsnips, Potatoes And Peas

Recipe Ingredients

		Nonstick vegetable oil spray
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Thinly sliced
8 oz	227g	Parsnips - peeled, and
		Thinly sliced
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/3 cups	315ml	Frozen green peas - unthawed
4		Skinless salmon fillets 1" thk - (6 oz ea)
1 tablespoon	15ml	Chopped fresh thyme
		= (or 1 tspn dried thyme)
		Lemon wedges

Recipe Instructions

Preheat oven to 450 degrees. Lightly spray rimmed baking sheet with vegetable oil spray. Mix potatoes, parsnips and oil in large bowl. Sprinkle with salt and pepper. Spread vegetables on prepared baking sheet. Roast vegetables until beginning to soften, about 20 minutes. Turn vegetables over; continue to roast until tender and beginning to brown, about 10 minutes.

Remove vegetables from oven. Push vegetables together in center of baking sheet, forming base for salmon. Sprinkle peas over. Arrange salmon atop vegetables. Sprinkle with thyme, salt and pepper. Roast until fish is just opaque in center, about 10 minutes. Transfer fish and vegetables to plates. Garnish with lemon.

This recipe yields 4 servings.

Per serving: calories, 434; total fat, 15 g; saturated fat, 2 g; cholesterol, 94 mg.

Source:
Bon Appetit, January 1998

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