Turmeric and Ginger Roasted Salmon and Vegetables

Enjoy the flavors of turmeric, ginger, fresh herbs, and white wine that compliment the salmon and vegetables in this dish perfectly, and know you're doing something good for yourself.

The flavors in this dish taste a little bit like honey mustard sauce, which is funny since there is no honey or mustard involved. There's a sweetness that comes from the caramelized sweet potatoes and onion that combines really well with the spiciness of the ginger and turmeric. The fatty salmon, crunchy green beans, and mellow herbs round everything out for a flavorful and satisfying one pan meal. This goes really well with a glass of chilled white wine, both while cooking it and eating it:)

Turmeric and Ginger Roasted Salmon and Vegetables

Ingredients (serves 4)

• 2 tsp turmeric

• 2 tsp ground ginger

• 1/4 tsp cayenne pepper

• 2 tsp salt

• 1 tsp fresh cracked pepper

• 1 tbsp chopped fresh rosemary

• 1 tbsp fresh thyme leaves

• 1 red onion, chopped

• 2 sweet potatoes, peeled and cut into bitesized chunks

• 2 tbsp olive oil

• 1 tbsp garlic, minced

• 2 tbsp lemon juice

• 1/2 cup white wine

• 1.5 lb salmon filet, skin on

• 4 cups string beans, ends removed

Directions

1. Preheat oven to 400 degrees F.

2. In a small bowl mix together the turmeric, ginger, cayenne pepper, salt, pepper, rosemary, and thyme.

3. In a large bowl combine the red onion and sweet potato. Drizzle with olive oil and sprinkle with half the spice mixture, minced garlic, lemon juice, and white wine. Stir to coat. Add to a 9 x 13 casserole dish or large cast iron braiser. Cover the casserole dish with foil or a lid and place in the oven for about 40 minutes.

4. While the potatoes are cooking, prepare the salmon. Place the salmon on a plate and pat it dry with a paper towel. Sprinkle the remaining spice mixture onto the salmon.

5. After 40 minutes, remove the casserole dish from the oven and take off the foil or lid. Add the green beans to the vegetables, giving them a stir. Place the salmon on top of the vegetables skin side down and place back in the oven uncovered for 20 minutes, or until the vegetables are tender and the salmon is cooked through. Spoon the vegetables, salmon, and sauce from the bottom of the pan onto 4 plates and enjoy :)

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Nutrition Information

Calories: 495

Fat: 23 grams

Saturated Fat: 6 grams

Protein: 38 grams

Carbohydrates: 20 grams

Sugar: 6 grams

Fiber: 4 grams