Salmon with Spice-Roasted Carrot and Avacado Salad

Categories: Fish- Seafood

Ingredients

• 2 salmon filets, about 1-inch thick
• olive oil
• salt and ground black pepper
• 4 medium carrots, peeled and cut into 1/2 x 2-inch pieces
• 1 tsp. Southwest seasoning blend OR taco seasoning
• 2 Tbsp. pistachios OR pine nuts
• 2 Tbsp. golden raisins
• 1 avocado
• Juice of 1/2 lemon
• Handful fresh herbs such as cilantro and/or basil

Directions

1. Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment.
2. Place salmon filets on one side of the prepared baking sheet. Drizzle with oil and season with salt and pepper.
3. Scatter the carrots in a single layer on the other side of the baking sheet. Drizzle with oil and sprinkle with seasoning. Stir to coat.
4. Roast until carrots are tender and salmon flakes easily with fork, 15 to 20 minutes. If the salmon cooks through before the carrots are tender, remove it to a plate and keep warm while the carrots continue cooking.
5. Transfer the carrots to a bowl and add the nuts and raisins. Peel, pit and dice the avocado, dropping the pieces into the bowl with the carrots as you work. Drizzle on lemon juice and stir gently to coat.
6. To serve. Divide carrot mixture between two plated. Top each mound with fish filet. Sprinkle with fresh herbs.

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