Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas

 In the past, the only fish many home cooks could get was nondescript frozen, breaded white fish that was pretty bland. Today, even landlocked cities have seafood counters swimming with delicious (and colorful) options. One of our favorites is beautifully pink wild salmon. It looks great, tastes wonderful, and is packed with good-for-you omega-3 fatty acids. Plus, wild salmon (ideally from Alaska) is better for the environment than farmed salmon. Round out the meal with a side of your favorite mix of seasonal vegetables (preferably from your local farmers' market) and—if you're craving yet more color—lemon wedges.
4 SERVINGS

May 2009

INGREDIENTS

  • 2 green onions, chopped
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon coriander seeds
  • 4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
  • 2 tablespoons fresh lemon juice, divided
  • 2 garlic cloves, pressed, divided
  • 1 teaspoon finely grated lemon peel, divided
  • 4 6-ounce salmon fillets (preferably wild)
  • 1/2 cup plain whole-milk yogurt
  • 1 tablespoon tahini (sesame seed paste)*
  • 12 oz fingerling potatoes, scrubbed, halved lengthwise
  • 1 bunch baby carrots, trimmed
  • 8 oz sugar snap peas, strings removed
  • Lemon wedges

PREPARATION

  • Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
  • Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
  • Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
  • Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
  • Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
  • Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.