Maple and Tahini Roasted Salmon and Carrots

It's been a while, but I'm back once again and so happy to continue to share some of my favorite recipes. Turns out, having little kids and working full-time with some travel means very little time for creative meals. Many of my weekly menus went from being exciting, creative, and risk-taking to really reflecting how to get a homemade, reasonably healthy meal on the table in 30 minutes or less. With two little ones at home, you may still see that as a common theme, but I'm also sneaking some creativity in there (both fast creativity and some that takes slightly longer) and will make sure to share the best recipes with you.

To kick things off after a year hiatus, here is an absolutely delicious meal that is ready in no time - and involves very little clean-up. It's full of rich, warming flavors as the tahini and maple syrup combine for a luscious but not overly sweet sauce that actually tastes quite a bit like a Thai peanut sauce (one of my favorites!) To really make this stand out, I can't recommend using Soom Tahini enough. I'm a tahini fan and have had my fair share over the years, but this one is creamy and rich and never separates or gets hard. Order it now! (And I recommend grabbing a chocolate one too for fun..! Makes a fantastic spread.) No, they aren't paying me for this, but they are indeed a great local company run by three fabulous sisters.

So jump on in and enjoy this recipe. It's good to be back!

Time: 40 min (but 30 min is roasting time when you are free to do whatever!)

Maple and Tahini Roasted Salmon and Carrots

Ingredients:
1/2 c tahini
1/2 c maple syrup (real stuff!)
2 tbsp toasted sesame oil
4 tbsp rice vinegar
1/2 tsp freshly ground black pepper
24 oz baby carrots
1.5 lbs salmon

Get your oven pre-heating to 400 degrees.

Make the sauce by combining the tahini, maple syrup, sesame oil, rice vinegar, and black pepper. Whisk well. Remove about 1/3 of the sauce and set aside.

Coat two 13"x9" glass baking dishes with cooking spray. Place the salmon in one and the carrots in the other. Take the remaining 2/3 sauce and pour it over the carrots and fish - about half in each dish. Toss the carrots to coat them evenly.

Put the carrots in the oven to start roasting. After 10 minutes, put the salmon in the oven as well. Roast for another 20 minutes, then remove both from the oven. Drizzle the remaining sauce over both the carrots and salmon. Enjoy!

Note: I served this with garlic and olive oil pearled couscous, as you can see in the picture, but it would pair well with any mild grain.

This recipe was based upon one on the Soom website.