10 Guilt-Free Recipes from The Skinny
This recipe works equally well with parsnips, turnips, or rutabagas. If you have fresh herbs in your fridge, chop them up and use them as a garnish. Tarragon, basil, cilantro, and parsley would be our first choices, though rosemary and thyme are nice too. If you want to add something green and crunchy, try slicing up an endive and serving it alongside. It's a nice cool counterpart to the spicy carrots and requires little effort since the endive is easy to rinse, dry, and slice.Roasted Salmon with Carrots, Molasses, and Chili
Prep Time: 15 minutes, plus 25 to 30 minutes roasting
Makes: 2 servings
1 pound carrots (usually 1 bunch without the greens)
2 tablespoons extra virgin olive oil
2 tablespoons molasses
Sea salt or kosher salt and freshly ground black pepper
2 salmon fillets, 4 to 6 ounces each
Chopped fresh herbs, optional, for garnish
Lemon wedges, for serving
1. Preheat the oven to 375 F. Peel the carrots and slice them on a bias (this is prettier than coins and no more work) about 3/4 inch thick.
2. In a large bowl whisk together 1 1/2 tablespoons of the oil, the molasses, cayenne, and a generous pinch of salt and pepper. Add the carrot slices and toss well. Spread the mixture out on a rimmed baking sheet and roast, stirring once or twice, until golden and tender, 25 to 30 minutes.
3. Season the salmon with salt and pepper and rub with the remaining 1/2 tablespoon of olive oil. Place the fish on a small baking pan and pop it in the oven with the carrots during the last 10 minutes. The fish is done when it's opaque on the top but still darker pink inside, 8 to 10 minutes depending on how thick the fillets are. You should be able to cut into it with a fork, but it shouldn't flake (that's overdone).
4. Serve the salmon and carrots garnished with herbs, if you have them, and lemon wedges.
Nutrition Facts per serving: 460 calories, 30g protein, 34g carbohydrate, 23g fat (3g saturated), 6g fiber
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