Preheat oven to 425°F. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange carrots, parsnips and Brussels sprouts evenly on one baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 tablespoon of the Italian seasoning, 1 teaspoon of the salt and 1 teaspoon of the pepper.
Arrange beets on half of second baking sheet and roll up in foil, making a pouch.
Place salmon fillets on remaining half of sheet; lightly coat with remaining 3 tablespoons olive oil. Sprinkle with remaining 1 tablespoon Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper; drizzle salmon with lemon juice.
Bake sheet with carrots and vegetables 35 to 45 minutes or until tender, stirring occasionally. Bake sheet with salmon and beets 15 minutes or until fish flakes with a fork. Transfer vegetables to a platter and top with salmon.
|Serving Size 1|
|Amount Per Serving|
|Calories 447||Calories from Fat 0|
|% Daily Value*|
|Total Fat 27g||42%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 25g||8%|
|Dietary Fiber 7g||29%|