Preheat oven to 400 F. Using a knife cut carrots in half and lengthwise, chop potatoes and rutabagas in smaller quarter-inch thick pieces.
Add vegetables to sheet pan. Season with salt and pepper. Drizzle with 2 tbsp of olive oil. Toss root vegetables around to even distribute seasoning and olive oil.
Cook root vegetables in oven for 10-15 minutes. While vegetables cook, prepare the salmon by seasoning with salt and pepper and dill (dill optional). Remove sheet pan from oven.
Create 3 spaces and place salmon fillets on the sheet pan. Make sure to keep vegetables in a single layer. Brush on top of salmon Drew’s Organics Honey Dijon Dressing and Marinade. Return sheet pan to oven and continue to cook 15 minutes.
Remove from oven. Lightly drizzle Drew’s Organics Honey Dijon Dressing and Marinade. Sprinkle with additional herbs.
Jasmin Foster is a registered dietitian and food photographer in Washington, D.C. who believes in healthy balanced eating.
- 3 salmon fillets
- 1/4 cup Drew's Organics Honey Dijon Dressing & Quick Marinade
- 1 medium to large rutabaga
- 4 small red potatoes
- 3 medium to large carrots
- 2 tbsp olive oil
- salt and pepper
- dill or parsley for garnish