Baked Salmon With Roasted Carrots Asparagus Craving
Ingredients
- 16 small thin carrots
- 2 tbsp. olive oil
- 1 1-lb. bunch asparagus, trimmed
- 1/3 c. roasted unsalted almonds
- 2 cloves garlic, roughly chopped
- Zest of 1 lemon
- 1 c. fresh flat-leaf parsley
- 1 tbsp. lemon juice
How To Make :
- Heat oven to 425 degrees F. Toss the carrots with 1 Tbsp olive oil and transfer to a large rimmed baking sheet. Roast for 20 minutes.
- Add the asparagus to the pan, drizzle with the remaining Tbsp oil and toss to combine. Roast until the vegetables are tender, 10 to 12 more minutes.
- Meanwhile, in a food processor, pulse together the almonds, garlic and lemon zest until roughly chopped. Add the parsley and pulse to roughly chop. Transfer to a bowl and fold in the lemon juice. Scatter over the roasted vegetables before serving.
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