Winter vegetables with salmon

Ingredients for 4 servings:

• 400 g sweet potatoes
• 3 stalk(s) Celery
• 800 g beetroot, vacuum-packed
• 600 g salmon fillet(s), fresh or frozen (then thawed)
• 2 apples
• 1 bowl of cress
• 1 tsp thyme, dried, or 4 stalks fresh
• e.g. salt and pepper
• 1 lemon(s), juice
• 4 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

from the oven

Preheat oven to 200°C (top/bottom heat). Peel the sweet potatoes and cut into bite-sized pieces. Wash and slice the celery stalks. Toss both in a bowl with 2 tablespoons of olive oil, 1/2 teaspoon of dried thyme (or the leaves from 2 fresh stalks), salt, and pepper, and season. Unwrap the beets and cut them into bite-sized pieces. In another bowl, toss to combine with 2 tablespoons of oil, 1/2 teaspoon of thyme, salt, and pepper. Line a baking sheet with parchment paper, spread the sweet potato mixture on it, and place it on the middle rack of the preheated oven. Set the timer for 10 minutes. Drizzle the salmon with 1 tablespoon of lemon juice, season with salt, pepper, and cut into large pieces if desired. After the first 10 minutes, place the salmon on the baking sheet with the sweet potatoes. Peel the apples, cut them into wedges, and drizzle with 1 tablespoon of lemon juice. After another 10 minutes, add the beets and apples to the baking tray and cook for another 10 minutes. After baking, cut the cress from the beetroot and spread it on the tray.