Pan-seared salmon with roasted root vegetables and peppers

• 1 salmon fillet (approx. 170–230 g)
• 1 red bell pepper, sliced into strips
• 1 large parsnip, peeled and julienned
• 1 large carrot, peeled and julienned
• 15 ml olive oil
• 5 ml dried rosemary or 1 sprig fresh rosemary
• 2 ml garlic powder
• Salt and black pepper to taste
• 1 lemon wedge for serving

1. Preheat your oven to 400°F (200°C).
2. Toss the julienned carrots, parsnips, and bell peppers in a bowl with half the olive oil, salt, pepper, and rosemary.
3. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized at the edges.
4. Season the salmon fillet with salt, black pepper, and garlic powder.
5. Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6. Place the salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the center is just opaque.
7. Arrange the roasted vegetables on a plate and top with the seared salmon fillet.
8. Serve immediately with a fresh lemon wedge.

Serve this dish hot with a squeeze of fresh lemon over the salmon to brighten the flavors. For extra protein, you can pair it with a side of quinoa or a dollop of Greek yogurt mixed with dill.