• Before starting, preheat the oven to 450°F. Wash and dry all produce. 
• Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
• Peel, then cut parsnips into 1/2-inch rounds.
• Peel, then cut onion into 2-inch pieces. 
• To a parchment-lined baking sheet, add carrots, onions, parsnips, honey and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 20-22 min, stirring halfway through, until golden.

• Meanwhile, zest, then juice half the lemon. Cut the remaining lemon into wedges. 
• Roughly chop parsley. 

• Heat a large non-stick pan over medium. 
  When hot, add pepitas to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Pat salmon dry with paper towels. Season with Smoked Paprika-Garlic Blend, salt and pepper.
• Reheat the large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) olive oil, then salmon. Pan-fry for 2-3 min per side, until salmon is cooked through.**

• To a small bowl, add plant-based mayo, half the Zesty Garlic Blend (use all for 4 servings), half the parsley, lemon zest and lemon juice. Season with salt and pepper, then stir to combine. 

• Divide salmon between plates. Serve roasted veggies alongside.
• Sprinkle pepitas and remaining parsley over top of veggies.
• Dollop some lemon aioli and squeeze lemon wedge over salmon.

If you've opted to get salmon, pat salmon dry with paper towels and season in the same way the recipe instructs you to season tilapia. Decrease pan-frying time to 2-3 min per side.**