Smoked Sockeye Salmon with Winter Vegetables

Serves: 6

Ingredients

• 12 brussels sprouts, halved
• 6 rainbow carrots, peeled
• 16 oz. small multicolored potatoes
• 1 turnip, peeled and cubed
• 1 Japanese eggplant, cut into 2” pieces
• 3 hot peppers, sliced in half lengthwise
• 6 tbsp. olive oil, divided
• 2 tbsp. kosher salt
• 2 tbsp. ground black pepper
• 4 6-8 oz. wild caught sockeye salmon filets
• 12 thin lemon slices
• 1 tbsp. fresh dill, chopped

Instructions

1. Preheat the smoker (or oven) to 425°F.
2. Toss all vegetables in 3 tbsp. of olive oil to lightly coat them and season with salt and pepper. Lay out on a sheet pan and place on the smoker (or in the oven). Let cook for 15 minutes (maybe a little longer if your veggies are larger).
3. Lightly coat salmon with olive oil, season with salt and pepper, and top with thin lemon slices.
4. Remove sheet pan with vegetables and stir. Nestle salmon within the vegetables and return to the smoker (or oven); cook for another 20-25 minutes, until salmon is cooked through and the vegetables are tender.
5. Plate and serve with a sprinkling of fresh dill!