Oven-Roasted Salmon and Vegetables with Lemon Aioli

I made a version of this recipe from Recipes from the Root Cellar using tilapia fillets.

Poseidon meets Persephone in this delightful combination, and the lemon aioli brings it all together harmoniously.

6 cups peeled and diced mixed root vegetables (beets, carrots, celery root, parsnips, rutabagas, salsify and/or turnips), white or sweet potatoes, and/or winter squashes
4 shallots, halved if large
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 (1-inch thick) salmon steaks
1 lemon, cut into large wedges
Lemon Aioili (recipe below)
1 teaspoon dried dill

1. Preheat the oven to 450F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.
2. Mound the diced vegetables and shallots on prepared pan. Drizzle the oil over them, sprinkle with slat and pepper, and toss gently to coat. Spread in a single layer in the pan.
3. Roast for 20-25 minutes, stirring or shaking the pan occasionally for even cooking, until the vegetables are lightly browned and tender.
4. Push the vegetables to the side of the pan to make room for the salmon. Arrange the salmon in a single layer in the pan. Roast for 10-12 minutes or longer, until the salmon is just cooked through.
5. Arrange the fish, vegetables, and lemon wedges on serving plates. Top the fish with a dollop of aioli. Sprinkle the dill over the fish and vegetables. Pass additional aioli on the side.

Kitchen Note: Aioli is a homemade mayonnaise made bright with flavor by the addition of garlic. Homemade mayonnaise is made with raw eggs. If you wish to avoid the raw eggs, combine 1 cup mayonnaise with 6-8 finely minced garlic cloves, the finely grated zest and juice of 1 lemon, and 1 tablespoon extra-virgin olive oil. Add salt and white pepper to taste and let sit for about 30 minutes to allow flavor to develop.