Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
2 bunches of baby carrots, trimmed
2 tablespoons olive oil
2 tablespoons honey
1½ tablespoons balsamic vinegar
4 salmon fillets, skin off
¼ cup roasted pistachios, roughly chopped
For the salsa verde:
1 garlic clove, thinly slices
1 tablespoon capers
2 teaspoons Dijon mustard
½ bunch of flat-leaf parsley, roughly chopped
½ bunch of basil, leaves picked
1 lemon, juiced and zested
¼ cup olive oil
1. Preheat oven to 200°C (fan forced). Line a large baking tray with baking paper. Toss baby carrots with oil, honey and balsamic vinegar. Place on prepared baking tray and bake in oven for 15 minutes or until starting so soften.
2. Meanwhile, make salsa verde. Place all ingredients except olive oil in a small food processor (reserve a few parsley and basil leaves for garnish). Blitz until salsa just comes together, then stir through oil.
3. Remove carrots from the oven and place salmon on top. Return to the oven and bake for 6-12 minutes or until cooked to your liking.
4. Divide carrot between serving plates. Gently place salmon on top, then spoon over plenty of salsa verde. Garnish with pistachios and reserved herb leaves.