Simple Salmon Dinner with Roasted Carrots

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a simple salmon dinner with roasted carrots, a tangy chive vinaigrette, and creamy yogurt sauce

servings: 2

  • Author: Kayla Howey


  • 1 bunch mixed carrots, peeled + quartered lengthwise
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 2 pc skin-on salmon
  • 1 tbsp white wine vinegar
  • 2 tsp grainy mustard
  • 1 tsp honey
  • 1 tbsp minced chives
  • ½ cup (4 oz) greek yogurt
  • 2 tsp freshly squeezed lemon (or orange) juice
  • safflower oil (or any vegetable oil)


  1. Preheat the oven to 425°F. Place the carrots onto a half sheet pan and toss with a generous drizzle of olive oil. Spread the carrots into an even layer. Season with a pinch of salt and black pepper. Roast for about 30 minutes, or until tender and caramelized.
  2. Meanwhile, pat the salmon dry and let sit at room temperature while you make the sauces.
  3. Add the white wine vinegar, grainy mustard, and honey to a small mixing bowl. Whisk to combine. Slowly drizzle in 3 tablespoons of olive oil, whisking continuously. Stir in the chives and season with salt and freshly cracked black pepper to taste. Set aside.
  4. Add the greek yogurt and lemon juice to another small mixing bowl. Stir to combine. Season with salt and freshly cracked black pepper to taste. Set aside.
  5. Heat a stainless steel pan over medium heat. Add enough safflower oil to just coat the bottom of the pan. Once the oil is hot, carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
  6. Spread the yogurt sauce onto a large plate. Place the salmon on top, with the roasted carrots alongside. Spoon the chive vinaigrette over both the salmon and carrots. Season with more freshly cracked black pepper.