Name: Roasted Salmon with Carrots, Onions, Lemon-Tahini Yogurt & Mint
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 18 medium carrots; 1 small pkg fresh mint; 3 lemons; 2 ¼ cups plain Greek yogurt; 3 medium red onions; 1.02 kg salmon fillet; crushed red pepper; extra virgin olive oil; honey; salt; tahini

Roasted Salmon with Carrots, Onions, Lemon-Tahini Yogurt & MintRoasted Salmon with Carrots, Onions, Lemon-Tahini Yogurt & Mint — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

18 medium carrots

1 small pkg fresh mint

3 lemons

2 ¼ cups plain Greek yogurt

3 medium red onions

1.02 kg salmon fillet

crushed red pepper

extra virgin olive oil

honey

salt

tahini

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and trim carrots. Cut lengthwise into quarters or halves (depending on size), then divide between two large baking sheet pans.

Peel, halve, and slice onions lengthwise into ¼-inch thick pieces. Add to the baking sheets with the carrots.

Drizzle veggies with oil and season with salt; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until veggies are starting to soften and brown, 15-20 minutes.

Meanwhile, zest and juice half of the lemons into a medium bowl. Cut the remaining lemons into wedges and set aside for serving.

Add yogurt, tahini, and salt to the bowl with the lemon juice. Whisk to combine the lemon-tahini yogurt and set aside.

When the veggies are soft, remove from the oven and stir. Add salmon to the baking sheets, nestling fillets into the veggies. Drizzle salmon with additional oil and season with salt.

Return baking sheets to the oven and roast until the salmon is cooked through, about 10 minutes.

Meanwhile, pick mint leaves off the stems; discard stems and roughly chop the leaves.

When the salmon is done, remove from the oven. Add half of the mint to the veggies and stir to combine (reserve remaining mint for serving).

Spoon yogurt over the bottom of each plate. Top with veggies and salmon, drizzle the veggies with honey, then sprinkle with crushed red pepper and reserved mint. Serve with lemon wedges for squeezing and enjoy!

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