Baked Salmon with Roasted Carrots and Steamed Broccoli

1.Preheat the oven to 400°F (200°C).

2.Place the peeled and cut carrot sticks on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, dried thyme, salt, and pepper. Toss to coat evenly and spread out in a single layer.

3.Place the baking sheet with carrots in the oven and roast for 20 minutes.

4.While the carrots roast, prepare the salmon fillets by patting them dry with paper towels. Season both sides with salt and pepper.

5.After the carrots have roasted for 20 minutes, remove the baking sheet from the oven. Push the carrots to one side and place the salmon fillets on the other side of the baking sheet. Drizzle the salmon with the remaining 1 tablespoon olive oil and top each fillet with a lemon slice.

6.Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork, and the carrots are tender and caramelized.

7.While the salmon and carrots finish baking, bring a pot of water to boil with a steamer basket or use a dedicated steamer.

8.Place the broccoli florets in the steamer basket, cover, and steam for 5-7 minutes until bright green and tender-crisp.

9.Remove the broccoli from heat and season lightly with salt and pepper if desired.

10.To serve, plate the salmon fillets alongside the roasted carrots and steamed broccoli. Garnish with chopped fresh parsley if using, and serve immediately.