A midsummer night’s salmon. Last night, it was cool enough to turn on the oven and cook dinner inside. Although it can heat up your house, this salmon dish is worth it and easier on a sheet pan.
Wild salmon is a delicious fatty fish that is high in omega-3s, zinc, potassium and iron.
But if you are like us, do you still wonder if farmed salmon or wild salmon is best or if both are ok? Here’s the lowdown: Farmed Atlantic Salmon is more affordable and the omega-3 levels are similar to Wild. But farmed salmon also has more omega-6 fatty acids and more saturated fat. Also wild salmon has more minerals like zinc, potassium, and iron. Plus much of Salmon Farming can pollute the surrounding water and cause problems with wild fish. But the pollutants found in farmed salmon has significantly decreased over the years due to changes in their feed and farming systems. If buying farmed salmon, it is good to look for third party certification like the Global Aquaculture Alliance logo.
Roasting carrots increases falcarinol, an anti-cancer compound. There is some indication falcarinol reduces colon cancer risk. We always like more colorful vegetables because they are full of nutrition and carrots keep this true. Carrots are also high in beta carotene, fiber, vitamin K1, potassium, and antioxidants. Fiber and antioxidants are especially important in an anti-cancer diet.
We’ve also incorporated lots of spices, as spices are potent superfoods. Fresh herbs/garlic have medicinal value that adds flavor and value to most meals.
Finally sesame seed tahini sauce makes really makes this all so delicious. Sesame seeds are nutritious and boost healthy fats, antioxidant, B-vitamins, and phosphorus in the dinner.
To make it all come together, add a side salad (get those extra greens) and a slice of sourdough. Delish!
Salmon with Tahini Yogurt and Roasted Carrots
Ingredients
- 1 1/2-2 lb Wild Salmon fillet
- 2 tbsp olive oil
- 1/2 tsp of cumin
- 1/2 tsp ground coriander
- 1/2 tsp of chipotle powder
- salt and pepper
- 3 tbsp tahini
- 3/4 cup greek plain yogurt
- 3 lemons, juiced
- 3 cloves of garlic, crushed
- salt to taste
- 12 carrots, peeled and sliced on diagonal
- 2 tbsp honey, local if you can
- 2 tbsp olive oil
- 3 tbsp cumin seeds
- 1 tbsp fresh thyme leaves, +3 thyme sprigs
- 2 tbsp cilantro leaves, chopped
- salt and pepper to taste
Instructions
- Preheat oven to 400FToast the cumin seeds in a small frying pan over high heat, stirring constantly until lightly brown. Turn off heat and let cool.
- Make the tahini yogurt. Put all ingredients in a bowl, stir together and set aside.
- Place honey, olive oil, cumin seeds, thyme leaves, s&p and mix in a bowl. Add carrots, stir together and coat the carrots well.
- For the salmon, mix the olive oil and spice together. Spread on top of salmon and s&p nicely.
- Spread carrots on a large baking sheet lined with foil and roast for 15-20 minutes, stirring occasionally. The carrots should start to soften and brown. Then move the carrots over and add the salmon to half of the baking sheet. Roast together for 10-15 minutes. Salmon should still be slightly pink inside. Carrots should be browned and tender.