Roasted Salmon with Orange Soy Glaze and Parsnips

This flavourful recipe calls for tamari, a sauce made from soybeans that's darker and thicker than conventional soy sauce. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.

1 lb parsnips, peeled and cut into ¾" slices (about 5)
3 Tbsp. safflower oil
2 tsp. ginger, finely grated
2 tsp. fresh rosemary, finely chopped
2 Tbsp. tamari
¼ cup + 2 Tbsp. orange juice, freshly squeezed (1½ oranges)
4 (6 oz) fillets wild salmon, skin off

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Place parsnips on a rimmed baking sheet and toss with 2 Tbsp. safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining safflower oil in a small bowl.

Turn the parsnips and push to edges of the pan, making space for the salmon. Add fillets, skinned-side up, to the hot pan and return pan to oven immediately.

Cook until fillets are opaque on tops and bottoms and flake slightly in center when pressed, 12-15 minutes, flipping halfway through. Transfer salmon to plates and pour ginger dressing onto hot pan; gently toss parsnips in dressing. Divide parsnips among plates and spoon dressing from the pan onto them and
fish.

Makes 4 servings.