INGREDIENTS VEGETABLES: 4 to 6 Peanut potatoes (about 4 oz.), washed and cut into pieces 2 medium Zucchini, thick-sliced 2 medium Yellow carrots, peeled and sliced 2 medium Orange carrots, peeled and sliced 1 Kohlrabi (about 8 oz.), peeled and cubed 2 Tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder 1/2 to 1 teaspoon pepper SALMON: 2 Tablespoons olive oil 2 Tablespoons maple syrup 2 Tablespoons Dijon-style mustard 1 Tablespoon poultry seasoning 2 garlic cloves, minced 4 Alaska salmon portions (or a full fillet), frozen or thawed
DIRECTIONS VEGETABLES: Preheat oven to 450°F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.
SALMON: 1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. 2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture. 3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon. 4. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout. 5. To serve, portion one-fourth of the vegetables with a salmon fillet.
Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska.