Nordic Roasted Salmon with Mustard-Dill Sauce and Roasted Carrots, served with Pea Soup
Serves: 4
Active Time: 25 minutes
Total Time: 60 minutes
This is a multi-part meal and we recommend trying all meal components together! See detailed recipes below.
Click here to download the full nutrition and environmental analysis
Nordic Roasted Salmon with Mustard Dill Sauce and Roasted Carrots
Open faced salmon sandwiches on hearty, whole grain rye bread are popular in Nordic cuisine. In this version, responsibly raised salmon is dressed with a mustard dill sauce, and the dish is rounded out with a side of savory roasted carrots and vibrant pea soup. To get the most out of the vegetables used in this meal, try saving and freezing the onion, celery and garlic scraps and skins to make a veggie broth for the next time you make this soup recipe. An Oldways recipe and photo, created in partnership with the Global Salmon Initiative.
Active time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients
For the Salmon and Carrots
- 4 4 carrots, sliced into coins (about 2 cups)
- 2 tbsp extra virgin olive oil, divided
- ¼ tsp kosher salt
- 2 lemons
- 6 sprigs dill
- 1 lb farmed salmon
- 1 cup spinach leaves
- 4 slices whole grain rye bread, toasted if you wish
For the Mustard Dill Sauce
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice (half a lemon)
- 3 tbsp extra virgin olive oil
- ¼ cup dill, chopped
- Kosher salt, to taste
Instructions
- Preheat oven to 400°F and adjust the racks so that there is room to accommodate two baking dishes.
- Slice carrots evenly into round coins. Place in a baking dish and add 1 ½ tablespoons of extra virgin olive oil, making sure the carrots are well coated. Season with the salt.
- Zest the lemons. To avoid food waste, reserve and refrigerate half of the zest for another time. Thinly slice one lemon.
- Pour ½ tablespoon of extra virgin olive oil and the squeeze the juice of the second lemon into a baking dish. Place the lemon slices in the bottom of the baking dish, then lay the sprigs of dill on top of the lemons. Place the salmon, skin side down, on top of the dill and lemons.
- Place the baking dish of carrots and the baking dish of salmon in the oven and roast both dishes for 20 minutes. Remove the carrots from the oven. Top the salmon with the lemon zest and roast for 3-4 more minutes, or until the fish flakes easily with a fork.
- While the salmon and carrots cook, make the mustard dill sauce. In a bowl or measuring cup, combine the honey, Dijon mustard, lemon juice and dill. Slowly add the extra virgin olive oil and whisk to combine. Taste and adjust seasoning, adding salt if needed.
- To serve, place ¼ cup spinach leaves on top of each of the four slices whole grain rye bread. Divide the salmon into four pieces and lay each piece of salmon on top of the bread and spinach. Top with a dollop of mustard dill sauce. Add one-quarter of the carrots to each plate.
Sustainability Tip
Be aware of the difference between the “best by” and ”use by” dates on the crème fraiche container to maximize use. “Best by” dates are not expiration dates, and dairy products can often extend beyond this. “Use by” dates are an indicator of food safety, and the product should not be consumed after this
Environmental Footprint
Four servings of this recipe amounts to:
3,392.64 gCO2e
2,223.13 liters water
This Planetary Plate’s total environmental footprint is 4,897.49 gCO2e and 3,525.68 liters water (four servings). For comparison, spaghetti & meatballs with a salad amounts to 21,680.46 gCO2e and 8,561.87 liters of water (four servings).
Pea Soup
This comforting and cozy soup makes use of frozen peas, so it comes together in a flash. We used Yukon Gold potatoes –which have thinner skins – to avoid peeling the potatoes, thereby reducing food waste. Serve alongside the open-face salmon sandwich to complete your Nordic-inspired feast. An Oldways recipe and photo, created in partnership with the Global Salmon Initiative.
Active time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients
- 4 small Yukon Gold potatoes
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 cups spinach leaves
- 6 cups frozen peas
- 3 sprigs dill
- Kosher salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil and add potatoes, cooking on high until soft. Drain the water and place the potatoes on a cutting board. Keeping the skins on, chop the potatoes into smaller pieces.
- In a large soup pot, heat the olive oil over medium heat and add the onion and garlic. Cook for 3-4 minutes, until the onions are transparent.
- Add the stock, potato, spinach, peas and dill. Bring to a boil and turn the heat off.
- Using an immersion blender or blender, blend the soup until smooth, working in batches. Heat again, if needed. Taste and adjust seasoning, adding salt and pepper if needed.
Sustainability Tip
Use Yukon Gold potatoes, which have thinner skins, to avoid peeling the potatoes, thereby reducing food waste.
Environmental Footprint
Four servings of this recipe amounts to:
1,504.85 gCO2e
1,302.55 liters water
This Planetary Plate’s total environmental footprint is 4,897.49 gCO2e and 3,525.68 liters water (four servings). For comparison, spaghetti & meatballs with a salad amounts to 21,680.46 gCO2e and 8,561.87 liters of water (four servings).