Good For You Friday: Roasted Salmon and Parsnips with Ginger


This flavorful recipe calls for tamari, a sauce made from soybeans that’s darker and thicker than conventional soy sauce, but you can always substitute coconut aminos if you don’t eat soy.  Serve this dish with a wedge of orange for squeezing over the fish along with peppery greens, such as watercress or arugula.  Courtesy of Power Foods.

Roasted Salmon and Parsnips with Ginger (Serves 4)

  • 1 pound parsnips (about 5) peeled and sliced 3/4″ thick
  • I also add 3 or 4 carrots, peeled and sliced
  • 3 tablespoons neutral-tasting oil, such as canola or safflower; I use coconut oil
  • 2 teaspoons finely grated peeled fresh ginger
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons low-sodium tamari soy sauce; I substitute coconut aminos
  • 1/4 cup plus 2 tablespoons fresh orange juice (from 1-2 oranges)
  • 4 skinless wild Alaskan salmon filets (about 6 ounces each)

1.  Preheat oven to 425*F.  Place parsnips and carrots on a rimmed baking sheet and drizzle with 2 tablespoons of 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 of oil.

2.  Flip parsnips and carrots and push to edges of baking sheet.  Place filets in the in the middle.  Cook, flipping halfway through, until filets are opaque around the edges and flake slightly in center when pressed, 12-15 minutes.  Remove from oven.

3.  Transfer each filet to each of four plates.  Pour ginger mixture over parsnips and carrots and toss gently to coat.  Divide vegetables among four plates.  Spoon extra sauce from baking sheet over fish and vegetables, and serve.