Coconut Infused Roasted Citrus And Herb Salmon With Asparagus And Carrots.

Combine all ingredients except salmon in a small bowl; set aside. Arrange salmon with the skin side down on a parchment paper-lined baking sheet; spread herb mixture over the salmon fillets.

Bake, uncovered, at 400 Ëšdegrees for 12 minutes, or until salmon flakes easily with a fork.

For Blanching Asparagus: Bring a water to a boil in a deep pot. Add salt and return water to a boil. Prepare an ice-water bath. Peel lower two thirds of each asparagus stalk with a vegetable peeler.

Place asparagus in boiling water and cook until tender, about 2-3 minutes. Drain and immediately transfer asparagus to ice-water bath to refresh until cool to retain its green colour; drain.

For Blanching Carrots: Peel and cut carrots in desired shape, bring a water to a boil in a deep pot. Add salt and return water to a boil.

Prepare an ice-water bath. Place the carrots in boiling water and cook until tender, about 5-6 minutes. Drain and immediately transfer carrots to ice-water bath to refresh until cool to retain its colour; drain.

Serve Roasted Citrus and Herb Salmon hot, with blanched and seasoned Asparagus and Carrots.