Roasted Salmon with Parsnips and Ginger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound (about 5), peeled and cut into 3/4-inch slices3 tablespoons safflower oil2 teaspoons finely grated ginger2 teaspoons finely chopped fresh rosemary2 tablespoons tamari1/4 cup plus 2 tablespoons fresh orange juice (1 1/2 oranges)4 6-ounce fillets wild salmon, skin off
1.Preheat oven to 425 degrees. Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining safflower oil in a small bowl.
2.Turn the parsnips and push to edges of the pan, making space for the salmon. Add fillets, skinned-side up, to the hot pan and return pan to oven immediately. Cook until fillets are opaque on tops and bottoms and flake slightly in center when pressed, 12 to 15 minutes, flipping halfway through. Transfer salmon to plates and pour ginger dressing onto hot pan; gently toss parsnips in dressing. Divide parsnips among plates and spoon dressing from the pan onto them and fish.
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEEXX079.
2.Turn the parsnips and push to edges of the pan, making space for the salmon. Add fillets, skinned-side up, to the hot pan and return pan to oven immediately. Cook until fillets are opaque on tops and bottoms and flake slightly in center when pressed, 12 to 15 minutes, flipping halfway through. Transfer salmon to plates and pour ginger dressing onto hot pan; gently toss parsnips in dressing. Divide parsnips among plates and spoon dressing from the pan onto them and fish.
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEEXX079.
Nutritional Info Amount Per Serving
- Calories: 526.6
- Total Fat: 18.4 g
- Cholesterol: 113.9 mg
- Sodium: 673.2 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 8.8 g
- Protein: 47.7 g
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