HEALTH

Salsa Verde Salmon with Roasted Carrots

By Elizabeth Carrion , Fox News
Published | Updated
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<b>Ingredients</b> 4 – 6 ounce salmon fillets, skin on<br> 1 tablespoons olive oil + 1 tablespoon<br> Fresh ground pepper<br> Kosher salt<br> 8 thin carrots, (the thickest should be no more than 1 ½ inches in diameter) <b>Salsa Verde Ingredients</b> 1 ½ pounds tomatillos (about 8-10)<br> 2 garlic cloves, minced<br> 1 haas avocado<br> ¼ to ⅓ cup cilantro, chopped<br> ½ cup Spanish onion, chopped<br> ½  lime, juiced<br> 1-2 serrano chiles<br> ¼ teaspoon ground pepper<br> ¼ teaspoon kosher salt<br> ¼ cup chicken stock or water, if desired (Elizabeth Carrion)

<b>Step 2</b> Boil tomatillos 5-8 minutes. (Elizabeth Carrion)

<b>Step 3</b> In a blender puree all salsa ingredients including boiled tomatillos. (Elizabeth Carrion)

<b>Step 4</b> Pour into a serving bowl and refrigerate. (Elizabeth Carrion)

<b>Step 5</b> Peel carrots. Drizzle with olive oil. Sprinkle salt and pepper. Toss and roast for 20-25 minutes (Elizabeth Carrion)

<b>Step 6</b> While carrots are roasting, score skin side of  salmon with a sharp knife to speed up the cooking process. Lightly season both sides with salt and pepper. (Elizabeth Carrion)

<b>Step 7</b> In a deep hot skillet, pour remaining tablespoon of olive oil and place salmon skin side down. Cook for 3 minutes, flip and cook for an additional 2 minutes or desired doneness. (Elizabeth Carrion)

<b>Step 8</b> Pour salsa verde onto individual plates. Position salmon fillet skin side up and add carrots. (Elizabeth Carrion)

<b>Salsa Tip</b> Makes about 4 cups and will last several days refrigerated. Use extra as a veggie dip or as salad dressing. (Elizabeth Carrion)