Ingredients

• 4 units Salmon fillets
• 2 medium Carrots
• 2 medium Parsnips
• 1 large Sweet potatoes
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Fresh thyme, chopped
• 1/2 teaspoon Dried oregano
• 1 unit Lemon
• 1/2 cup Plain Greek yogurt
• 2 tablespoons Fresh dill, chopped
• 1 clove Minced garlic
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Wash and peel carrots, parsnips, and sweet potatoes, then cut them into similar-sized sticks or cubes.

2. 2

   In a large bowl, toss the cut vegetables with 2 tablespoons of olive oil, rosemary, thyme, oregano, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet.

3. 3

   Roast the vegetables in the oven for 20 minutes, flipping halfway through.

4. 4

   Meanwhile, prepare the sauce: In a small bowl, combine Greek yogurt, chopped dill, minced garlic, juice from a quarter of a lemon, salt, and pepper. Refrigerate until serving.

5. 5

   After 20 minutes of roasting the vegetables, remove the baking sheet from the oven. Push the vegetables to the sides to make space in the center.

6. 6

   Place the salmon fillets in the center of the baking sheet. Brush them with the remaining tablespoon of olive oil, season with salt and pepper, and squeeze the juice from a quarter of a lemon over each fillet.

7. 7

   Return the baking sheet to the oven and continue cooking for 10 to 15 minutes, or until the salmon is cooked through and the vegetables are tender and slightly golden.

8. 8

   Serve the roasted salmon and vegetables immediately, accompanied by the dill-yogurt sauce.