Fall Seafood Recipes

Ingredients

• 4 salmon fillets (6 oz each), skin on
• 2 cups baby carrots, peeled
• 2 cups parsnips, cut into 1-inch pieces
• 1 cup Brussels sprouts, halved
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving