Roasted Salmon and Parsnips with Ginger
The flavorful ginger dressing that coats the parsnips calls for tamari, a sauce made from soybeans that’s darker and richer than conventional soy sauce (it’s also gluten free). Serve the fish with a wedge of orange along with peppery greens, such as watercress or arugula.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Place parsnips on a rimmed baking sheet and drizzle with 2 tablespoons oil; toss to coat, then spread in a single layer. Roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining 1 tablespoon oil.
Step 2
Flip parsnips and push to edges of baking sheet. Place fillets in the middle. Cook, flipping halfway through, until fillets are opaque around the edges and flake slightly in center when pressed, 12 to 15 minutes. Remove from oven.
Step 3
Transfer a fillet to each of four plates. Pour ginger mixture over parsnips and gently toss to coat. Divide parsnips among plates. Spoon extra sauce from baking sheet over fish and parsnips, and serve.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 458
Step 6
Saturated Fat: 1g
Step 7
Unsaturated Fat: 13g
Step 8
Cholesterol: 107mg
Step 9
Carbohydrates: 21g
Step 10
Protein: 41g
Step 11
Sodium: 598mg
Step 12
Fiber: 5g
