Mustard-Roasted Salmon and Carrots

A recipe from last week that was very yummy:



Mustard-Roasted Salmon and Carrots
Salmon:
1 8 oz salmon fillet, skin on
Salt and freshly ground black pepper
1 Tbsp low fat mayo
1 Tbsp Dijon mustard
1/2 anchovy fillet, minced
1/2 Tbsp minced onions
1/2 tsp drained capers

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment paper. Lay the fish skin side down and sprinkle with salt and pepper.
3. Combine the mayo, mustard, minced anchovy fillet, onions, and capers in a small bowl. Spoon the sauce over the fish, making sure it is completely covered.
4. Bake for 10 minutes at 425 F then put under the broiler for 4 to 5 minutes. Serve as is or with extra sauce on top.

Carrots:
Adapted from Barefoot Contessa
2 carrots, peeled
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 Tbsp unsalted butter
3/4 Tbsp chopped flat-leaf parsley

1. Cut the carrots diagonally into 1/4-inch slices. Place the carrots, scant 1/4 cup water, salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes or until the carrots are just cooked through. Add the butter and saute for another minute until the water evaporates and the carrots are coated with butter.
2. Off the heat, toss with the parsley. Sprinkle with salt and pepper and serve.

Serves 1