Nordic Roasted Salmon with Mustard Dill Sauce and Roasted Carrots
Open faced salmon sandwiches on hearty, whole grain rye bread are popular in Nordic cuisine. In this version, responsibly raised salmon is dressed with a mustard dill sauce, and the dish is rounded out with a side of savory roasted carrots and vibrant pea soup. To get the most out of the...
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For the Salmon and Carrots
4 carrots, sliced into coins (about 2 cups)
2 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
2 lemons
6 sprigs dill
1 pound farmed salmon
1 cup spinach leaves
4 slices whole grain rye bread, toasted if you wish
For the Mustard Dill Sauce
1 tablespoon honey
1 tablespoon Dijon mustard
Juice of ½ lemon (2 tablespoons juice)
3 tablespoons extra virgin olive oil
¼ cup dill, chopped
Kosher salt, to taste
- Preheat oven to 400°F and adjust the racks so that there is room to accommodate two baking dishes.
- Slice carrots evenly into round coins. Place in a baking dish and add 1 ½ tablespoons of extra virgin olive oil, making sure the carrots are well coated. Season with the salt.
- Zest the lemons. To avoid food waste, reserve and refrigerate half of the zest for another time. Thinly slice one lemon.
- Pour ½ tablespoon of extra virgin olive oil and the squeeze the juice of the second lemon into a baking dish. Place the lemon slices in the bottom of the baking dish, then lay the sprigs of dill on top of the lemons. Place the salmon, skin side down, on top of the dill and lemons.
- Place the baking dish of carrots and the baking dish of salmon in the oven and roast both dishes for 20 minutes. Remove the carrots from the oven. Top the salmon with the lemon zest and roast for 3-4 more minutes, or until the fish flakes easily with a fork.
- While the salmon and carrots cook, make the mustard dill sauce. In a bowl or measuring cup, combine the honey, Dijon mustard, lemon juice and dill. Slowly add the extra virgin olive oil and whisk to combine. Taste and adjust seasoning, adding salt if needed.
- To serve, place ¼ cup spinach leaves on top of each of the four slices whole grain rye bread. Divide the salmon into four pieces and lay each piece of salmon on top of the bread and spinach. Top with a dollop of mustard dill sauce. Add one-quarter of the carrots to each plate.
An Oldways recipe and photo, created in partnership with the Global Salmon Initiative
Nutrition
Calories: 520Total Fat: 33g
Saturated Fat: 6g
Sodium: 540mg
Carbohydrate: 27g
Fiber: 4g
Total Sugar: 9g (Added Sugar: 4g)
Protein: 27g
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