please create a beautiful food photo shot top down of this recipe: <p>Here's a quick one-pan recipe that feeds your body lots of fiber-rich nonstarchy veggies and heart-healthy omega-3s. </p> <p><strong>Makes: </strong>4 servings</p> <p><strong>Prep time:</strong> 15 min </p> <p><strong>Cook time:</strong> 20 min</p> <p><strong>Allergens: </strong>Salmon (will also depend on choice of spices)</p> <p><strong>Ingredients: </strong></p> <ul> <li>16 oz (about 7-10 cups) fresh kale, washed and dried, roughly chopped</li> <li>4 carrots, unpeeled, washed, dried, ends trimmed, chopped in 1-in pieces (about 1½ cups)</li> <li>16 oz salmon* fillet, cut into 4 equal pieces</li> <li>1½ Tbsp cooking oil of choice</li> <li>2 tsp dried spice of choice (like garlic powder, paprika/smoked paprika, chipotle powder, or ground mustard)</li> <li>1½ tsp dried herb of choice (like thyme, dill, parsley, or cilantro)</li> <li>¼ tsp kosher salt</li> <li>Ground black pepper, to taste </li> </ul> <p><strong>Directions: </strong></p> <ol> <li>Preheat the oven to 425°F.</li> <li>In a large oven-safe pan or skillet, evenly spread the kale and carrots in a single layer. Place the salmon pieces on stop.</li> <li>Coat the fish and vegetables with the olive oil, herbs, spices, salt, and ground black pepper. </li> <li>Bake for 15-20 min or until a thermometer inserted into the thickest part of the salmon pieces reaches 145°F. When cooked through, the salmon should spread easily (or flake) when pressed with a fork. </li> </ol> <p><strong>Recipe notes:</strong> </p> <ul> <li>*Salmon prep: If using skin-on salmon, leave the skin on and remove just before serving/eating. If using frozen salmon, look for options that have salmon listed as the only ingredient</li> <li>Oil options: Avocado, sesame, olive, [...]