Nordic Roasted Salmon with Mustard Dill Sauce and Roasted Carrots - OLDWAYS - Cultural Food Traditio
Preheat oven to 400°F and adjust the racks so that there is room to accommodate two baking dishes. Slice carrots evenly into round coins. Place in a baking dish
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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
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