Simple Salmon Dinner with Roasted Carrots
a simple salmon dinner with roasted carrots, a tangy chive vinaigrette, and creamy yogurt sauce
servings: 2
Ingredients
Scale
- 1 bunch mixed carrots, peeled + quartered lengthwise
- olive oil
- kosher salt
- freshly cracked black pepper
- 2 pc skin-on salmon
- 1 tbsp white wine vinegar
- 2 tsp grainy mustard
- 1 tsp honey
- 1 tbsp minced chives
- ½ cup (4 oz) greek yogurt
- 2 tsp freshly squeezed lemon (or orange) juice
- safflower oil (or any vegetable oil)
Instructions
- Preheat the oven to 425°F. Place the carrots onto a half sheet pan and toss with a generous drizzle of olive oil. Spread the carrots into an even layer. Season with a pinch of salt and black pepper. Roast for about 30 minutes, or until tender and caramelized.
- Meanwhile, pat the salmon dry and let sit at room temperature while you make the sauces.
- Add the white wine vinegar, grainy mustard, and honey to a small mixing bowl. Whisk to combine. Slowly drizzle in 3 tablespoons of olive oil, whisking continuously. Stir in the chives and season with salt and freshly cracked black pepper to taste. Set aside.
- Add the greek yogurt and lemon juice to another small mixing bowl. Stir to combine. Season with salt and freshly cracked black pepper to taste. Set aside.
- Heat a stainless steel pan over medium heat. Add enough safflower oil to just coat the bottom of the pan. Once the oil is hot, carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
- Spread the yogurt sauce onto a large plate. Place the salmon on top, with the roasted carrots alongside. Spoon the chive vinaigrette over both the salmon and carrots. Season with more freshly cracked black pepper.