Lemon Fennel Birch Syrup Salmon w/ Roasted Veggies

 

 

 

 

 

 

 

Ingredients

2-4 salmon fillets, about ½ pound each

2 cloves garlic, minced

2 TBS chopped fennel fronds

2 TBS whole grain mustard

2 TBS olive oil

2 TBS lemon juice and 1 TBS lemon zest

1 TBS Late Run Alaska Birch Syrup

Salt and pepper to taste

1 fennel bulb, cut in 1/2 wedges

1 lb carrots, cut for roasting

Oil, salt and pepper to taste

Instructions: 

Heat oven to 400°F.

Put fennel and carrots on a pan. Drizzle with oil and salt and pepper to taste. Go ahead and put these in the oven. They should bake for about 30-35 minutes or until the carrots are al dente.

Mix all the sauce ingredients in a bowl.

Place salmon pieces on a sheet pan lined with parchment paper. Spoon the sauce over the filets.

Roast along with the veggies for about 12 - 15 minutes.

Garnish each filet with a slice of lemon and extra fennel fronds.