Healthy Herb Roasted Salmon

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Ingredients

•2 green onions, chopped
•2 tablespoons chopped fresh dill
•2 tablespoons chopped fresh cilantro
•1 tablespoon chopped fresh mint
•1 tablespoon coriander seeds
•4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
•2 tablespoons fresh lemon juice, divided
•2 garlic cloves, pressed, divided
•1 teaspoon finely grated lemon peel, divided
•4 6-ounce salmon fillets (preferably wild)
•1/2 cup plain whole-milk yogurt
•1 tablespoon tahini (sesame seed paste)*
•12 ounces fingerling potatoes, scrubbed, halved lengthwise
•1 bunch baby carrots, trimmed
•8 ounces sugar snap peas, strings removed
•Lemon wedges

* Available at some supermarkets, natural foods stores, and Middle Eastern markets.

Preparation

•Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.

•Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.

•Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.

•Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.

•Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.

•Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.

•Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.

Read More http://www.bonappetit.com/recipes/2009/05/herb_roasted_salmon_potatoes_carrots_and_sugar_snap_peas#ixzz2avOvLRyi

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About bodynbalancespa

Formed in Dallas, Texas in 1994, Body-N-Balance has become a household word in many parts of the world. Loyd Wellesley started the company after a very successful career in marketing and executive management in Dallas. His experience in medical massage led him into teaching advanced classes for experienced therapists. He opened an account with the Omni Hotels in Corpus Christi, Texas, and he and his wife, Monique, now manage accounts in Corpus Christi and San Antonio, Texas. He and his wife Monique brought a new sense of customer service to the business, which clients continue to enjoy. She not only is a licensed massage therapist but she also graduated with honors and a degree from Texas A&M University in Communication and Marketing.

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