Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas Recipe | Epicurious
In the past, the only fish many home cooks could get was nondescript frozen, breaded white fish that was pretty bland. Today, even landlocked cities have seafood counters swimming with delicious (and...
Keywords
- salmon
- yogurt
- dill
- tahini
- carrot
- sugar snap pea
- main
- dinner
- gluten free
- roast
- spring
- bon appétit
Ingredients
- 2 green onions, chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon coriander seeds
- 4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
- 2 tablespoons fresh lemon juice, divided
- 2 garlic cloves, pressed, divided
- 1 teaspoon finely grated lemon peel, divided
- 4 6-ounce salmon fillets (preferably wild)
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon tahini (sesame seed paste)*
- 12 ounces fingerling potatoes, scrubbed, halved lengthwise
- 1 bunch baby carrots, trimmed
- 8 ounces sugar snap peas, strings removed
- Lemon wedges
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