Roasted Salmon and Parsnips with Ginger

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Prep time: 25 minutes
Cooking time: 30 minutes
Yields: 4 people

Ingredients:

  • 1 lb. parsnips (peeled and sliced ¾ inch thick)
  • 3 Tbsp. olive oil
  • 2 tsp. peeled, minced fresh ginger
  • 2 tsp finely chopped fresh rosemary
  • 2 Tbsp. tamari
  • ¼ cup plus 2 Tbsp. fresh orange juice (1 to 2 oranges)
  • 4 skinless wild Alaskan salmon fillets

Directions:

  1. Preheat the oven to 425°F.
  2. Place parsnips on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat and spread in single layer on baking sheet.
  3. Roast parsnips until beginning to brown around the edges, about 15 minutes.
  4. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining 1 tablespoon oil in a small bowl.
  5. Flip parsnips and push to the edges of the baking sheet. Place salmon fillets in the middle.
  6. Cook salmon, flipping halfway through, for a total cooking time of 12-15 minutes (depending on the thickness of the fish). Remove from oven.
  7. Divide parsnips and fillets among four plates. Drizzle ginger mixture over fish and parsnips and serve.