Salmon and Roasted Vegetables

Adapted from Better Food for Pregnancy

1 T olive oil

2 tsp minced garlic

2 tsp dried thyme, divided

1 c diced, peeled sweet potatoes

1 c diced zucchini

1 c diced red bell peppers

1 c parsnips or potatoes

2 T lemon juice

1/4 tsp pepper

1 8-12oz salmon

In small bowel, stir together olive oil, garlic and 1 tsp of thyme. Place vegetables in baking dish and sprinkle with oil mixture, toss to coat. Spread out vegetables in single layer and roast in preheated oven of 425 for 15 min.

In a bowl used for oil mixture, combine remaining thyme, lemon juice and pepper. Brush mixture over salmon.

Remove vegetables from oven and stir. Place salmon, skin side down, on top of vegetables. Bake for 10-15 minutes until fish is opaque or flakes easily with fork. Remove skin and serve.