Sweet Soy Sauce Salmon with Roasted Carrots and Rice

GUYS…. This dinner is so freaking good! We’ve been trying to eat more fish in our house because it is really so healthy. We love white fish and shellfish but salmon isn’t usually our go-to. Well, even my husband who really doesn’t like salmon ate the whole thing and asked me to make it again! I think it will be a weekly staple in our house going forward. In fact, I’m making it again this week for dinner!

Although this recipe calls for brown sugar, I use a Truvia stevia/brown sugar mix. It’s much less calories and sugar to keep this meal healthy but still tasty. If you want to use regular brown sugar, go for it! You can also substitute soy sauce for coconut aminos for a gluten free option.

I found purple carrots in the grocery store the day I was testing this, and we’re always trying to incorporate different colors into our diet so I used purple and regular orange carrots for this recipe. I put this over a Near East rice pilaf mix for flavor but honestly there was enough sauce left in the pan to drizzle over the meal that you can just use white, jasmine or brown rice to keep the sodium content lower. That’s what I’ll do next time!

One final note… if you like your salmon a little rare, definitely cut down the cook time by a few minutes. We like ours well done so that’s what this recipe calls for. You can also do this on the grill on a cedar plank to add in a nice smoky flavor. Both meals come out great, but personally my husband and I enjoy the baked version better.

Let me know how yours turned out in the comments!!

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

-2, 6oz salmon filets, skinless

-1/4 cup soy sauce or coconut aminos

-2 cloves garlic, minced

-2 tbsp brown sugar or Truvia brown sugar mix

-1 bunch carrots

-1 tbsp olive oil

-1 tsp of each seasoning: garlic powder & thyme

-1 cup brown or white rice

-salt & pepper to taste

Directions:

1. Preheat oven to 400*

2. Marinate salmon in a baking dish for at least 1 hour in the fridge. Marinate in soy sauce & garlic.

3. Peel and cut carrots length wise to be finger shaped and roughly the same thickness. If they are thick pieces they may take longer than 20 minutes in the oven, so adjust cook time accordingly.

4. Toss carrots in olive oil, seasonings, salt and pepper.

5. Line a baking sheet with parchment paper and place carrots on it, without them touching each other.

6. Get your rice cooking if doing it on the stove. I use the Minute brown rice cups, for 2 it takes 90 seconds in the microwave which saves time, energy and you don’t have to do it until the end of the cooking time.

7. Once oven is pre-heated, put 1 tbsp of brown sugar on top of each salmon filet, using your fingers to rub it in. Sprinkle a few more drops of soy sauce on top of brown sugar. Put salmon in oven.

8. Add carrots to oven the same time as the salmon. Flip carrots ½ way through cooking time.

9. Check carrots & salmon at end of 20 minutes, they may need a little longer. I usually broil on high for 1-2 minutes to crisp up the carrots and caramelize the brown sugar on the salmon.

10. Plate your salmon and carrots over rice, drizzle sauce that’s left in the baking dish over both plates, and enjoy!