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Roasted Salmon with Fall Vegetables

Ingredients

3	medium carrots, peeled and chopped
4	parsnips, peeled and chopped
8	oz. Brussels sprouts, halved
5	tbsp. olive oil, divided
2	tbsp. Italian seasoning, divided
2	tsp. kosher salt, divided
2	tsp. freshly ground pepper, divided
6	large beets, peeled and chopped
4	4-oz. salmon steaks
2	tbsp. lemon juice

Directions

Preheat oven to 425°F. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange carrots, parsnips and Brussels sprouts evenly on one baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 tablespoon of the Italian seasoning, 1 teaspoon of the salt and 1 teaspoon of the pepper.
Arrange beets on half of second baking sheet and roll up in foil, making a pouch.
Place salmon fillets on remaining half of sheet; lightly coat with remaining 3 tablespoons olive oil. Sprinkle with remaining 1 tablespoon Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper; drizzle salmon with lemon juice.
Bake sheet with carrots and vegetables 35 to 45 minutes or until tender, stirring occasionally. Bake sheet with salmon and beets 15 minutes or until fish flakes with a fork. Transfer vegetables to a platter and top with salmon.

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