Fody’s Easy Balsamic Glazed Salmon with Roasted Vegetables

Preheat oven to 400 degrees. Place parchment paper on a large, rimmed baking tray(s). Arrange potatoes on one end of the tray, then carrots, then fennel. Drizzle 2 tbsp shallot oil on vegetables, then sprinkle 1 tsp kosher salt. Gently toss each vegetable to coat. Place into oven and bake for 40-50 min until carrots and potatoes are tender, tossing halfway. Remove fennel from oven early if getting too browned.

Meanwhile, combine balsamic vinegar, ketchup, and agave nectar in a small saucepan over medium heat and simmer for 5 min, stirring occasionally. Remove from heat.

Place parchment paper on a medium, rimmed baking sheet. Place salmon onto sheet skin-size down. Drizzle with remaining 1 tbsp shallot oil and ¼ tsp kosher salt, and rub or brush to coat. Bake 10 min, then brush on half of glaze onto salmon, then bake another 3-5 min. Once removing from oven, spoon on remaining glaze.

While salmon and vegetables are baking, toast pecans by adding them to a dry pan over medium heat and cooking for 2-4 min, stirring often.

To serve, top vegetables with salmon fillets, toasted pecans, and chopped parsley.

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