Roasted Salmon With Parsnips And Ginger

Name: Roasted Salmon With Parsnips And Ginger
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 40
Cuisine: Global
Ingredients: 2 teaspoons finely chopped fresh rosemary; 2 teaspoons finely chopped fresh rosemary; 2 teaspoons finely grated ginger; 59 milliliters fresh orange juice (1 1/2 oranges); 59 milliliters fresh orange juice (1 1/2 oranges); 454 grams parsnips (about 5), peeled and cut into 3/4-inch slices; 454 grams parsnips (about 5), peeled and cut into 3/4-inch slices; 3 Tbsps safflower oil; 3 Tbsps safflower oil; 680 grams fillets wild salmon, skin off; 680 grams fillets wild salmon, skin off; 2 Tbsps tamari; 2 Tbsps tamari

Roasted Salmon With Parsnips And Ginger is a gluten free, dairy free, and pescatarian recipe with 40 servings. One portion of this dish contains approximately 7g of protein, 4g of fat, and a total of 86 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of orange juice, safflower oil, fillets salmon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 34 minutes.

Instructions

Preheat oven to 425 degrees.

Equipment you will use

Oven

Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil.

Ingredients you will need

Safflower Oil

Parsnip

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Safflower Oil

Orange Juice

Rosemary

Ginger

Spread

Tamari

Equipment you will use

Bowl

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

finely chopped fresh rosemary 2teaspoons

finely grated ginger 59milliliters

fresh orange juice (1 1/2 oranges)59milliliters

fresh orange juice (1 1/2 oranges)454grams

parsnips (about 5), peeled and cut into 3/4-inch slices 454grams

parsnips (about 5), peeled and cut into 3/4-inch slices 3Tbsps

safflower oil 3Tbsps

safflower oil 680grams

fillets wild salmon, skin off 680grams

fillets wild salmon, skin off 2Tbsps

tamari 2Tbsps

tamari

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.