Nordic Roasted Salmon with Mustard Dill Sauce and Roasted Carrots | The Whole Grains Council

Ingredients

• 4 carrots, sliced into coins (about 2 cups)
• 2 tablespoons extra virgin olive oil, divided
• ¼ teaspoon kosher salt
• 2 lemons
• 6 sprigs dill
• 1 pound farmed salmon
• 1 cup spinach leaves
• 4 slices whole grain rye bread, toasted if you wish
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Juice of ½ lemon (2 tablespoons juice)
• 3 tablespoons extra virgin olive oil
• ¼ cup dill, chopped
• Kosher salt, to taste