Salmon and Carrots with Pistachio Gremolata
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
8
minutesThis was a delicious dish. I actually roasted the fish on a sheet pan as I had such a large lovely whole piece.It worked perfectly. Everyone loved it and the yogurt sauce with the gremolata was great with different flavors and textures. Make sure to get very fresh salmon.
Ingredients
1 1/2 lbs carrots, scrubbed, peeled and split in half longwise
4 Tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1/2 teaspoon ground fresh pepper, divided
1/2 cup Greek yogurt
1 teaspoon lemon zest + 1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon raw honey
1/2 cup finely chopped fresh parsley
1/4 cup roasted salted Pistachios, chopped
2 gloves garlic, minced
4 (5-oz) skin on salmon fillets
Directions
- Preheat the oven to 425. Line 2 rimmed baking sheets with parchment. Place the carrots on one of the prepared pans and toss with 2 Tablespoons oil and 1 teaspoon salt and 1/4 teaspoon pepper. Cover tightly with foil and bake for 15 minutes. Remove the foil and cook for an additional 15-18 minutes.
- While the carrots bake, make the sauce: stir together the yogurt with lemon juice, cumin, honey, and 1/4 teaspoon salt. Add 1 Tablespoon of water at a time, mixing well after to make the sauce to the consistency to be able to drizzle it. Refrigerate until needed.
- Stir together the chopped parsley, lemon zest, pistachios and add a touch of salt and fresh ground pepper.
- When you remove the foil from the carrots. Place the fish on the prepared pan. Drizzle with oil and salt and a few grinds of fresh pepper. Place in the oven and it should cook in about 10-12 minutes.
- Slice the fish and serve with carrots and a drizzle of the yogurt sauce with the gremolata on top.
