The flavorful ginger dressing that coats the parsnips calls for tamari, a sauce made from soybeans that’s darker and richer than conventional soy sauce (it’s also gluten free). Serve the fish with a wedge of orange along with peppery greens, such as watercress or arugula.

　　

Ingredients

serves 4

　　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)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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

Step 4

(Per Serving)

　　

Step 5

Calories: 458

　　

Step 6

Saturated Fat: 1g

　　

Step 7

Unsaturated Fat: 13g

　　

Step 8

Cholesterol: 107mg

　　

Step 9

Carbohydrates: 21g

　　

Step 10

Protein: 41g

　　

Step 11

Sodium: 598mg

　　

Step 12

Fiber: 5g

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