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Roasted Salmon with Parsnips and Ginger

This flavorful recipe calls for tamari, a sauce made from soybeans that's darker and thicker than conventional soy sauce. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Salmon with Parsnips and Ginger

Source: Body+Soul, September 2009


  • 1 pound parsnips (about 5), peeled and cut into 3/4-inch slices
  • 3 tablespoons safflower oil
  • 2 teaspoons finely grated ginger
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons tamari
  • 1/4 cup plus 2 tablespoons fresh orange juice (1 1/2 oranges)
  • Four 6-ounce fillets wild salmon, skin off


  1. Preheat oven to 425 degrees. Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining safflower oil in a small bowl.

  2. Turn the parsnips and push to edges of the pan, making space for the salmon. Add fillets, skinned-side up, to the hot pan and return pan to oven immediately. Cook until fillets are opaque on tops and bottoms and flake slightly in center when pressed, 12 to 15 minutes, flipping halfway through. Transfer salmon to plates and pour ginger dressing onto hot pan; gently toss parsnips in dressing. Divide parsnips among plates and spoon dressing from the pan onto them and fish.

Reviews (2)

  • Queenanymore 7 Mar, 2013

    I thought this was great --- and it was much easier than I thought. After reading about tamari (which I don't have and couldn't find at the store) I used soy sauce with a little bit of liquid smoke, and it was very good. I'm sure tamari would have given it a thicker texture, but we really enjoyed this dinner. I served everything on a bed of baby spinach. Definitely will make again.

  • Weisman Wellness 15 Jan, 2013

    I agree with mjSVCA - READ this recipe carefully. I used 3/4 of a pound of salmon (enough for 2 of us) & thought that we had just enough dressing. The dressing is delicious, you'll definitely want more, especially b/c the parsnips soak up so much of it. I also used olive oil b/c I couldn't find safflower in the store. Seemed to work just fine. Will definitely be making this one again!

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