Spring is here! We made it! I know we live in Michigan, so I am not putting away my knit sweaters but that doesn’t mean I can’t celebrate the first day of spring this week! The days are getting brighter and I have already started incorporating spring into my home. You can find me adding floral décor in my living room, new tea towels in the kitchen, and adding fresh ingredients to my cooking.
Spring is the time for a fresh start. I am so excited to share my Citrus Salmon with Roasted Rainbow Carrots with all of you. Did I mention you only need one baking sheet and it takes less than one hour? Let’s talk about the citrus marinade. It is naturally sweetened with honey and orange. Just the smell of fresh squeezed orange juice instantly puts me in a good mood. In my kitchen, fresh herbs are a must. My favorite herb is thyme and it goes great in this marinade. Then you have the vegetables. I like to keep my side dishes simple. Roasting vegetables is my favorite way to cook. I never met a vegetable I didn’t like roasted. There is no need for a heavy sauce. Roasting carrots with salt and pepper is all you need, trust.
For this dish, I use rainbow carrots but any carrot will do. I just like to use ingredients with the word “rainbow.” Once the carrots and salmon are cooked, turn the oven immediately to broil for 5 minutes. This will add a little crust and texture to the salmon. If you find you have some marinade left over. Feel free to use on other fish or poultry. This is the perfect spring meal and will brighten up your table during the Easter holiday or during the work week.
Citrus Salmon with Roasted Rainbow Carrots
Prep Time: 15 Minutes
Total Time: 55 Minutes
Makes 2 servings
¼ cup fresh squeezed orange juice
2 tbsp. honey
1 tbsp. fresh thyme
2 cloves garlic cloves minced
Salt and pepper
4 tbsp. olive oil divided
2 salmon fillets 6 oz. each
1 Bunch Rainbow Carrots
1. Heat oven to 400 degrees F and set rack to middle of oven. Line a baking sheet with aluminum foil.
2. Whisk together orange juice, honey, thyme, and garlic in a small mixing bowl. Gradually whisk in 2 tbsps. of olive oil until well mixed. Set the marinade aside.
3. Snip stems off carrots, wash, and pat dry. Slice carrots lengthwise and spread out on half of the baking sheet. Pour remaining 2 tbsp. of olive oil on carrots and season with salt and pepper. Roast Carrots for 20 minutes, turning once.
4. While carrots are roasting, rinse salmon and pat dry in between 2 paper towels. Take a sheet of aluminum foil and shape into boat by curling up the sides. This will keep the marinade contained. Add salmon to foil boat and season with salt and pepper. Once carrots have roasted for 20 minutes add the salmon to the other half of the baking sheet. Spoon half of marinade over salmon and roast for 15 minutes.
5. After 15 minutes, turn broiler on high in oven. Move rack to upper third spot of oven. Spoon remaining marinade over salmon and broil salmon for 5 minutes or until a crust forms. Remove from oven and serve immediately.
Items from the shop:
Hand-Painted Stoneware Measuring Spoons, Set of 4 ($14.99)
Hand-Carved Moroccan Lemonwood Honey Dipper ($5.99)
Seeded Eucalyptus Napkin ($10.99)
I hope everyone enjoys this recipe as much as I have! Happy first day of spring and Happy Easter!