Roasted salmon and parsnips with ginger

***Recette en Français à venir***

A great way to vary up your salmon with an asian twist. I loved this recipe from the first time I cooked it. However, even if the recipe calls for 1 pound parsnips, I usually use 2 pounds to have enough for 4 servings.

Portion: 4; Preparation time: 10 min.; Baking time: 40 min.


  • 1 pound parsnips (about 5), peeled and cut into 3/4-inch thick
  • 3 tablespoons safflower or canola oil
  • 2 teaspoons finely grated peeled fresh ginger
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons low-sodium gluten-free tamari soy sauce (you can use non-gluten free tamari sauce if you don’t have a gluten allergy/sensitivity)
  • 1/4 cup plus 2 tablespoons fresh orange juice (1 to 2 oranges)
  • 4 skinless wild salmon fillets (about 6 ounces each)


  1. Preheat oven to 425 °F.
  2. Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes.
  3. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining safflower oil in a small bowl.
  4. Flip the parsnips and push to edges of the baking sheet.
  5. Place fillets in the middle.
  6. Cook, flipping halfway through, until fillets are opaque around the edges and flake slightly in center when pressed, 12 to 15 minutes.
  7. Remove from oven.
  8. Transfer a fillet to each of the four plates.
  9. Pour ginger dressing onto the parsnips and gently toss.
  10. Divide parsnips among plates and spoon extra sauce from baking sheet over fish and parsnips.Serve with a salad.

Recipe taken from the book “Power foods” from the editors of whole living magazine  



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