• Before starting, preheat the oven to 450°F. Wash and dry all produce. 
• Peel, then halve the 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.

• Zest, then juice half the lemon. Cut the remaining lemon into wedges. 
• Roughly chop the 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 add salmon. Pan-fry for 3-4 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 roasted veggies and salmon between plates. 
• Sprinkle pepitas and remaining parsley over top of veggies. 
• Dollop some lemon aioli over fish. 
• Squeeze a lemon wedge over top of fish.

If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook the tilapia.