Happy #Thursday y’all! ❤️ Although the weekend is just around the corner, my laziness is kicking in extra early - just like the darkness in the winter 🙄🙄 Don’t let the weather OR your laziness prevent you from eating healthy - check out this One-Pan Salmon w/ Spiralized Sweet Potatoes & Turnips by @mealthy 😍 Personally, any dish that starts with “One-Pan” is bound to be a winner 🙌🏽 Not only ready in just 30 minutes, but this recipe is #GlutenFree #GrainFree #DairyFree & super #LowCarb aka HEALTHY AF! 😛 So on those lazy nights when you’re on the verge of ordering chinese, try out this quick & easy dinner solution! 🤗 Recipe below 👇🏼💕 #Cleaneatz . . . . . . Ingredients: •1 turnip, peeled and spiralized using the 5mm blade •1 large sweet potato, peeled and spiralized using the 5mm blade •3 tablespoons olive oil, or as needed, divided •salt and ground black pepper to taste •4 (6 ounce) salmon fillets •¼ (packed) cup cilantro leaves •¼ (packed) cup parsley leaves •2 tablespoons chopped fresh dill •2 green onions, cut into 3-inch pieces •2 garlic cloves •1 jalapeno pepper, destemmed •¼ cup olive oil •3 tablespoons white wine vinegar •1 teaspoon salt •½ teaspoon ground black pepper . Directions: 1. Preheat oven to 425°F (220°C). 2. Spread turnip and sweet potato onto a large sheet pan. Drizzle 2 tablespoons olive oil over the vegetables; season with salt and pepper. Move the veggies to one half of the sheet. 3. Arrange salmon fillets onto the sheet tray. Drizzle 1 tablespoon olive oil over the fillets; season with salt and pepper. 4. Bake salmon and vegetables in preheated oven for 6 minutes, turn the vegetables, and continue baking until vegetables are tender and slightly golden and the salmon flakes easily with a fork, 12 to 15 minutes. 5. While the salmon cooks, blend cilantro, parsley, dill, green onion, garlic, jalapeno pepper, ¼ cup olive oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a blender until smooth. 6. Divide salmon and vegetables between four plates. Drizzle sauce over both to serve.