Roasted Salmon and Vegetables

I love roasted winter vegetables.  And what a great combination.  Roasted salmon served over the vegetable with a wonderfully-herbed, buttered orzo.  I steamed some asparagus (have you noticed it's our go-to green vegetable?) for a wonderful Friday evening dinner. Recipe courtesy of Everyday Food Magazine.  I did half the recipe below for just the two of us.


ROASTED SALMON and VEGETABLES (Serves 4)

1 1/2 pounds carrots, cut into 1" pieces
2 medium red onions, cut into 1" wedges
1 Tbsp EVOO
coarse S&P
8 skinless fillets (2 lbs total... when halving this recipe, I used a 3/4# whole fillet)
1/2 pound orzo
2 Tbsp unsalted butter
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice

Preheat oven to 450, with racks in middle and lower thirds.  On a rimmed baking sheet, toss carrots and onions with oil and seaonn with S&P.  Roast on middle rack until tender and onions are golden, about 20 minute, stirring halfway through.  Line another rimmed baking sheet with parchment.  Season salmon with S&P and roast on bottom rack until opaque throughout, about 12 minutes.

Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions.  Drain, return to pot, and toss with butter, dill, parsley, and lemon juice.  Season with S&P.  Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate up to 3 days.  Serve remaining salmon fillets and vegetables with her orzo.