Preheat the oven to 170 ° C - convection. Mix the oil, paprika, vinegar, thyme, salt and pepper to a marinade. Peel the carrots and parsley root and cut into bite-sized pieces. (Parsley root in pencils and carrots in slices), peel the onion and cut into strips, quarter the paprika, remove the core, peel and cut into cubes. Place the vegetables in a baking dish and cover with aluminum foil. Cook in the oven for 45-50 minutes. Possibly check in between times how big the vegetables are and add some water.

In the meantime, rinse the salmon, pat dry and cut into larger cubes, then place in a freezer bag with the marinade, knead carefully so that the marinade gets everywhere and let it soak in the refrigerator for at least 25 minutes.

After approx. 45 minutes, place the salmon and marinade on the oven vegetables and finish cooking in the oven for another 10 minutes.

Wash, dry and chop the parsley and chives. Mix the quark with the herbs, salt, pepper and lemon juice and season to taste.

Serve oven vegetables with quark dip.