Wild Alaska king salmon with roasted vegetables | Cruise Scoop

Ingredients

• 6 tablespoons extra virgin olive oil, divided
• 5 ounces baby heirloom carrots
• 5 ounces red baby beets
• 7 ounces baby or fingerling potatoes, halved
• salt and freshly ground black pepper to taste
• 1 ½ tablespoons unsalted butter, melted
• zest of 2 oranges (or lemons), finely chopped
• ¼ cup fresh dill, finely chopped
• 1 clove garlic, finely chopped
• ¼ cup fresh parsley, finely chopped
• 1 ½ pounds wild-caught Alaska king salmon fillet
• 1 ½ tablespoons extra virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 shallot, minced
• ½ clove garlic, minced
• 5 ounces fresh kale, thoroughly washed, stemmed and roughly chopped
• salt and white pepper to taste