Getting in those omega-3s and Vit-D with some honey-soy baked salmon and rosemary roasted root veggies today -- VEGGIES (4 servings - freeze any extra!) ︎1 large potato ︎1 large sweet potato ︎Carrots, 2 medium ︎Onion, 1 large ︎Rosemary, 2 tbsp fresh, finely chopped (or 1 tbsp dried) ︎1/4 tsp salt ︎1/2 tsp fresh cracked pepper ︎2 tbsp extra virgin olive oil . Peel & chop veggies into equal bite-sized pieces. Line and spray 2 baking sheets & preheat the oven to 400F. Divide the veggies (except the onion), oil & spices evenly between the two trays. Mix well with your hands so everything gets evenly coated & spread everything out evenly. Cook on a high shelf for 15 minutes, then take out, add the onion & give everything a gentle stir to evenly redistribute the veggies. Return to the oven for another 15-25 minutes (stir again after 15 min to prevent burning), until browned at the edges and the largest pieces can be easily pierced with a fork. -- -- SALMON (2 servings) ︎1 tbsp low sodium soy sauce ︎1/2 tbsp rice vinegar (lemon juice or vinegar work ok too) ︎1 tbsp honey or black strap molasses ︎1 clove minced garlic or 1/2 tsp dried ︎2 tsp fresh grated ginger or 1/2 tsp dried ︎2 pieces of wild salmon ︎Optional, brush a little sesame oil after cooking and garnish with sesame seeds . Combine everything in a plastic baggie or shallow bowl and marinate for 30 minutes in the fridge. Preheat the oven to 400F and create two "foil packets" (️ to see a pic). After 30 mins, divide the salmon between the two foil packets and pour the marinade evenly over them. Tuck the foil around the salmon to keep the marinade from spreading. Bake for 8-12 minutes depending on the thickness of your salmon & be careful not to overbake - I take mine out just before it looks done and let the residual heat finish the cooking so it stays moist & juicy! (wild salmon is drier than pink, so it's more important not to overcook) Plate & drizzle with sauce from foil -
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