Salsa Verde Salmon with Roasted Carrots

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

Step 1 Preheat oven to 400 degrees. Remove husks from tomatillos and rinse well. (Elizabeth Carrion)

Step 2 Boil tomatillos 5-8 minutes. (Elizabeth Carrion)

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

Step 4 Pour into a serving bowl and refrigerate. (Elizabeth Carrion)

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

Step 6 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)

Step 7 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)

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

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