Roasted Salmon with Caramelized Onions and Carrots

Name: Roasted Salmon with Caramelized Onions and Carrots
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: European, Mediterranean
Ingredients: 1 teaspoon olive oil; 2 red onions, thinly sliced; 1/4 teaspoon dried thyme; Two garlic cloves, minced; 1 carrot, cut into thin 2-inch-long strips; 3/4 teaspoon salt; 1/4 teaspoon ground pepper; 1 teaspoon white-wine vinegar; 4 x 6-ounce skinless salmon fillets; 4 teaspoons Dijon mustard

3 steps

Prep:10minCook:27min

The serving size is 1 fillet and 1/4 cup onions. 6 WW points. Tip: Salmon fillets often have small white bones-known as pinbones-still embedded in their flesh. Before cooking, run your fingertips along the flesh to feel for them. If you find some, use needle-nose pliers or tweezers to pull them out.

Updated at: Tue, 05 Dec 2023 15:39:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories354 kcal (18%)

Total Fat21.4 g (31%)

Carbs4.6 g (2%)

Sugars2.2 g (2%)

Protein35.5 g (71%)

Sodium586.3 mg (29%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonolive oil

2red onions

thinly sliced

¼ teaspoondried thyme

2garlic cloves

minced

1carrot

cut into thin 2-inch-long strips

¾ teaspoonsalt

¼ teaspoonground pepper

1 teaspoonwhite-wine vinegar

4 x 6 ounceskinless salmon fillets

4 teaspoonsdijon mustard

Instructions

Step 1

Arrange the oven rack in the middle of the oven; preheat the oven to 450°F. Spray a baking sheet with nonstick spray.

Step 2

Heat the oil in a nonstick skillet over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions start to brown, about 12 minutes. Add the garlic, carrot, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper; continue cooking until the onions are golden, 3-4 minutes longer. Stir in the vinegar and cook 1 minute; remove from the heat and keep warm.

Step 3

Meanwhile, sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and place on the baking sheet. Brush the top of each fillet with 1 teaspoon of the mustard. Roast until the fish is opaque in the center, 8-10 minutes. Top each fillet with 1/4 cup of the onion mixture.