Roasted Salmon and Parsnips with Ginger

• 1 pound parsnips (about 5), peeled and sliced 3/4 inch thick
• 3 tablespoons neutral-tasting oil, such as canola or safflower
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons finely chopped fresh rosemary
• 2 tablespoons low-sodium tamari soy sauce
• 1/4 cup plus 2 tablespoons fresh orange juice (from 1 to 2 oranges)
• 4 skinless wild Alaskan salmon fillets (about 6 ounces each)

1. Preheat oven to 425F.
2. Place parsnips on a rimmed baking sheet and drizzle with 2 tablespoons oil; toss to coat, then spread in a single layer.
3. Roast until beginning to brown around the edges, about 15 minutes.
4. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining 1 tablespoon oil.
5. Flip parsnips and push to edges of baking sheet.
6. Place fillets in the middle.
7. Cook, flipping halfway through, until fillets are opaque around the edges and flake slightly in center when pressed, 12 to 15 minutes.
8. Remove from oven.
9. Transfer a fillet to each of four plates.
10. Pour ginger mixture over parsnips and gently toss to coat.
11. Divide parsnips among plates.
12. Spoon extra sauce from baking sheet over fish and parsnips, and serve.
13. (Per Serving)
14. Calories: 458
15. Saturated Fat: 1g
16. Unsaturated Fat: 13g
17. Cholesterol: 107mg
18. Carbohydrates: 21g
19. Protein: 41g
20. Sodium: 598mg
21. Fiber: 5g

parsnips, neutraltasting oil, fresh ginger, fresh rosemary, soy sauce, orange juice, salmon

Taken from www.epicurious.com/recipes/food/views/roasted-salmon-and-parsnips-with-ginger-394203 (may not work)