Roasted Salmon with Citrus & Dill

I cook meals that can be transformed into leftovers all week. This salmon roasted with dill and citrus is my go-to for entertaining and just for myself!

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Ingredients:

– 1 1/2 lb carrots
– 1/2 cup dill, lightly chopped
– 1 lemon, thinly sliced
– 1 blood orange (or valencia), thinly sliced
– 2 tbsp olive oil
– 2 tsp salt, separated
– 1 1/2 tsp pepper, separated
– 2 tbsp capers, with brine
– 1 1/2 cup peas
– 1 1/2 lb wild salmon
– 1/4 cup chopped chives

Instructions:

Preheat the oven to 425° F.

Trim the carrots and cut them into thick sticks. Place the carrots in a large baking dish. Add about half of the prepared dill, half of the sliced lemon, and half of the sliced blood orange. Toss with 1 tbsp olive oil, 1 tsp salt, ¾ tsp pepper, and capers. Roast in the preheated oven until the carrots are just beginning to tenderize, 12-15 minutes.

Remove the carrots from the oven and reduce the temperature to 375°F. Add the peas to the carrots and stir them in slightly. Lay the salmon over the vegetables and drizzle with the remaining 1 tbsp olive oil, 1 tsp salt, and 3/4 tsp pepper. Sprinkle with the remaining dill.

Return to the oven and roast until the salmon just registers 120°F. Remove from the oven and allow the salmon to rest 10 minutes before serving. Top with chives and serve.

Notes:

This recipe can be served warm or at room temperature.

#salmon #dinner #weeknightmeal