Oven-Roasted Salmon with Parsnips, Potatoes and Peas


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

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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