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