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For the Salmon:
4 salmon fillets (6 oz each)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper to taste
For the Caramelized Vegetables:
2 tbsp olive oil
1 large onion, thinly sliced
2 carrots, peeled and sliced into thin rounds
1 zucchini, sliced into half-moons
1 bell pepper, sliced
1 tbsp balsamic vinegar
1 tsp honey or brown sugar
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)
Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil and lemon juice over the fillets. Sprinkle with garlic powder, dried thyme, salt, and pepper. Roast the salmon in the oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside.
While the salmon cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until they begin to soften. Add the carrots and bell pepper. Cook for another 5-7 minutes, stirring occasionally, until they begin to soften and caramelize. Add the zucchini and continue to cook for another 3-4 minutes until all the vegetables are tender. Stir in balsamic vinegar and honey (or brown sugar), and cook for another 2 minutes, allowing the sauce to reduce and coat the vegetables. Season with salt and pepper to taste.
Plate the caramelized vegetables and top with the roasted salmon fillets. Garnish with fresh thyme or parsley for a burst of color and extra flavor.
Serve immediately with your choice of side (like rice, quinoa, or a simple salad) and enjoy!