Blackened salmon with roasted root vegetables and slaw

• 1 salmon fillet (170–230 g)
• 15 ml blackened seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano)
• 1 medium parsnip, julienned
• 1 medium carrot, julienned
• 1/2 red bell pepper, sliced into strips
• 1/2 zucchini, julienned
• 30 ml olive oil
• 240 ml shredded cabbage and carrot mix (for slaw)
• 5 ml apple cider vinegar
• 5 ml mayonnaise
• Salt and black pepper to taste
• 1 lemon wedge

1. Preheat your oven to 400°F (200°C).
2. Toss the parsnip, carrot, bell pepper, and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
3. While vegetables roast, whisk together the shredded cabbage mix, vinegar, and mayonnaise in a small bowl. Season with salt and pepper and refrigerate.
4. Coat the salmon fillet generously with the blackened seasoning on both sides.
5. Heat the remaining tablespoon of olive oil in a cast-iron skillet or non-stick pan over medium-high heat.
6. Sear the salmon for 3-4 minutes per side until the crust is dark and the fish is cooked through to your preference.
7. Plate the roasted vegetables, top with the blackened salmon, and serve the fresh slaw and a lemon wedge on the side.

Serve immediately with a crisp glass of white wine or sparkling water. The acidity of the lemon wedge is essential to cut through the richness of the salmon.