Serves 4
Prep Time 20 minutes
Cook Time 35 minutes


4 to 6 Alaska Grown peanut potatoes  (about 4 oz.), washed and cut into pieces

2 medium Alaska Grown zucchini, thick-sliced

2 medium Alaska Grown yellow carrots, peeled and sliced

2 medium Alaska Grown orange carrots, peeled and sliced

1 Alaska Grown kohlrabi (about 8 oz.), peeled and cubed

2 Tablespoons olive oil

1 teaspoon salt

1 teaspoon garlic powder

1/2 to 1 teaspoon pepper



2 Tablespoons olive oil

2 Tablespoons maple syrup

2 Tablespoons Dijon-style mustard

1 Tablespoon poultry seasoning

2 garlic cloves, minced

4  Alaska salmon fillets (6 oz. each), fresh, frozen or thawed


Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska.



Preheat oven to 450°F.  Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper.  Seal bag; turn bag over several times to coat.  Spread vegetables evenly onto a large baking sheet.  Roast in oven for 15 minutes.



1. While vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. 

2. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze.  Pat dry with paper towels.  Coat salmon with mustard-maple mixture.

3. Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon.

4. Place fillets on sheet; return to oven.  Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for fresh/thawed, just until salmon is opaque throughout.

5. To serve, portion one-fourth of the vegetables with a salmon fillet.