Oven-Roasted Salmon with Parsnips, Potatoes and Peas


  • Lemon wedges
  • 1 pound russet potatoes
  • 8 ounces parsnips
  • 1 tablespoon olive oil
  • 1 1/3 cups frozen green peas
  • 4 6-ounce skinless salmon fillets
  • 1 tablespoon fresh thyme
  • + 1 more ingredients
    • Nonstick vegetable oil spray

Preheat oven to 450°F. 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 ...

View full recipe at Epicurious


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