Don’t toss your tops! Your carrot tops that is. One of my favorite parts of the veggie to use is the tops. Not only are the packed with flavor but a nutrient power house! Carrot tops contain significant amounts of vitamin A, vitamin C, vitamin K, calcium, and iron. They’re also rich in dietary fiber, which is good for digestion and nutrient absorption. I love using the tops in pestos and salsas like the recipe for this dish.
Salmon is hands down my favorite fish (actually tied with sardines) salmon has an amazing nutrient profile as well. Full of Omega 3 fatty acids which are key for you brain helps with everything from depression to reduced inflammation. When cooking salmon its key to either go low and slow or high heat and fast. For this recipe I chose low and slowish. I know a lot of people can tend to get nervous cooking fish all i can recommend is just practice. Worse comes to worst and if its a little over cooked mix into some mayo and make a fish sandwich.
Salsa Verde is one of my favorite quick salsas to make. This one is a twist on the traditional Italian version. All you need is
- shallot
- garlic
- lemon zest and juice
- carrot tops and parsley
- salt and pepper
- olive oil
- red wine vinegar
Mix it all in to a bowl and you have yourself a tasty topper. Leftovers are so delicious on eggs, tacos, steak etc
Happy cooking XOXO
Roasted Salmon with Carrot Top Salsa Verde
Description
Slow roasted salmon with a caper carrot top salsa verde.
Ingredients
Instructions
-
Heat the oven to 325'f. Place salmon on a parchment lined baking sheet. Rub salmon with olive oil and season both sides with salt and pepper.
Bake for 15-20 minutes.
For salsa verde - in a small bowl add in carrot tops, parsley, shallot ,capers, lemon zest, juice, vinegar, salt and pepper. Stir then mix in olive oil. Allow to sit for 10 minutes before serving. Before serving mix and taste adjust seasoning of needed.
