Best Roasted Salmon And Parsnips With Ginger Recipes

Roasted Salmon and Parsnips with Ginger image

Yield serves 4

Number Of Ingredients 7

1 pound parsnips (about 5), peeled and sliced 3/4 inch thick
3 tablespoons neutral-tasting oil, such as canola or safflower
2 teaspoons finely grated peeled fresh ginger
2 teaspoons finely chopped fresh rosemary
2 tablespoons low-sodium tamari soy sauce
1/4 cup plus 2 tablespoons fresh orange juice (from 1 to 2 oranges)
4 skinless wild Alaskan salmon fillets (about 6 ounces each)

Steps:

Preheat oven to 425°F. Place parsnips on a rimmed baking sheet and drizzle with 2 tablespoons 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 oil.
Flip parsnips and push to edges of baking sheet. Place fillets in the middle. Cook, flipping halfway through, until fillets are opaque around the edges and flake slightly in center when pressed, 12 to 15 minutes. Remove from oven.
Transfer a fillet to each of four plates. Pour ginger mixture over parsnips and gently toss to coat. Divide parsnips among plates. Spoon extra sauce from baking sheet over fish and parsnips, and serve.
Nutrition Information
(Per Serving)
Calories: 458
Saturated Fat: 1g
Unsaturated Fat: 13g
Cholesterol: 107mg
Carbohydrates: 21g
Protein: 41g
Sodium: 598mg
Fiber: 5g

Oven-Roasted Salmon with Parsnips, Potatoes and Peas image

Yield Serves 4

Number Of Ingredients 8

Nonstick vegetable oil spray
1 pound russet potatoes, peeled, thinly sliced
8 ounces parsnips, peeled, thinly sliced
1 tablespoon olive oil
1 1/3 cups frozen green peas, unthawed
4 6-ounce skinless salmon fillets (about 1 inch thick)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Lemon wedges

Steps:

Preheat oven to 450°F. Lightly spray rimmed baking sheet with vegetable oil spray. Mix potatoes, parsnips and oil in large bowl. Sprinkle with salt and pepper. Spread vegetables on prepared baking sheet. Roast vegetables until beginning to soften, about 20 minutes. Turn vegetables over; continue to roast until tender and beginning to brown, about 10 minutes.
Remove vegetables from oven. Push vegetables together in center of baking sheet, forming base for salmon. Sprinkle peas over. Arrange salmon atop vegetables. Sprinkle with thyme, salt and pepper. Roast until fish is just opaque in center, about 10 minutes. Transfer fish and vegetables to plates. Garnish with lemon.

Smashed Root Vegetables and Caramelized Leeks image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.