Ingredients

4 servings

　　3 tablespoons light brown sugar

　　Zest and juice of 1 lemon

　　2 tablespoons vegetable oil (twice around the pan)

　　4 6-ounce salmon fillets

　　Salt and freshly ground black pepper

　　1 18-ounce bag of “baby” carrots (really, these are big carrots cut by machine into baby carrots), the larger babies cut in half on a long diagonal

　　2 tablespoons unsalted butter

　　1/4 cup fresh dill (a generous handful), chopped

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

For the mini carrots with dill, fill a medium skillet with 1 1/2 inches of water and bring up to a simmer.

　　

Step 3

For the sweet lemon salmon, in a small sauce pot, combine the brown sugar, 2 tablespoons water, and the lemon juice. Place over medium heat and bring up to a simmer while stirring to dissolve the sugar. Once at a simmer, cook for 1 minute, then reserve in a warm place.

　　

Step 4

To cook the salmon, preheat an ovenproof nonstick skillet over medium-high heat with the vegetable oil. Season the salmon fillets with salt, pepper, and the lemon zest. Add to the hot skillet, and cook for 3 to 4 minutes on the first side. Flip the salmon over, brush with the brown sugar–lemon mixture, transfer to the oven, and cook for 4 to 5 more minutes, or until cooked through.

　　

Step 5

While the salmon is cooking, add the baby carrots to the boiling water, season with salt, and simmer for 3 to 4 minutes, or until tender. Drain the carrots, then return them to the skillet and place back over the heat. Add the butter, dill, salt, and pepper and stir the carrots until the butter has melted. Transfer the carrots to a serving platter and serve alongside the sweet lemon salmon.

　　Rachael Ray 365: No Repeats