Gochujang Salmon & Tamari Roasted Carrots
This Korean/Asian inspired meal is a one-pan wonder that is both health-forward and easy enough for your busiest weeknight.
Ingredients
Gochujang Salmon & Assembly
- 1/2 lb Salmon Filet Wild caught, frozen or fresh.
- 1/4 cup Gochujang
- 2 tbsp Honey
- 1 tbsp Lime Juice
- 1 tsp Olive Oil
- 1 tsp Salt
- 4 Green Onions Thinly sliced
- 2 cups Cooked Rice (Optional)
- Sesame Seeds (Optional)
Tamari Roasted Carrots
- 8 Large Carrots Scrubbed, peeled, greens trimmed
- 1 tbsp Olive Oil
- 1 tbsp San-J Organic Umami Tamari Splash
- 1 tsp Salt
Instructions
Tamari Roasted Carrots
- Preheat oven to 425F. Combine olive oil, Umami Tamari Splash and salt in a small bowl.
- Arrange carrots in a single layer on a parchment-lined baking sheet and brush with olive oil and tamari mixture. Roast for 30-35 minutes and remove from oven, turn and brush carrots with their oil/tamari from the sheet pan. Carrots will finish roasting with Salmon.
Gochujang Salmon & Assembly
- After carrots have been removed from the oven after the first 30-35 minutes add Salmon filet to the same pan skin side down and season with salt.
- Combine Gochujang, honey, lime juice and salt in a bowl and season accordingly. Brush mixture evenly over Salmon until it is well coated.
- Place carrots and salmon back into the oven for another 15-20 minutes until carrots begin to char and salmon edges are beginning to turn golden. Remove from the oven and garnish with green onion and sesame seeds (if using).
- Serve salmon and carrots with a side of rice and more Umami Tamari Splash as desired.
