Great Salmon Recipe

Travis and I made some pretty yummy salmon for dinner last night and I know there are some salmon lovers in my family so I thought I'd better post the recipe. It's from my Rachael Ray 365: No Repeats.

Sweet Lemon Salmon with Mini Carrots and Dill

3 tbsp light brown sugar
Zest and juice of 1 lemon
2 tbsp vegetable oil
4 6oz salmon fillets
salt and freshly ground pepper
1 18oz bag of baby carrots
2 tbsp unsalted butter
1/4 cup fresh dill

Preheat oven to 400F

For the carrots with dill, fill a medium skillet with 1 1/2 inches of water and bring to a simmer.
For the sweet lemon salmon, in a small sauce pot, combine the brown sugar, 2 tbsp water, and lemon juice. Place over medium heat and bring up to a simmer while stirring to dissolve the sugar. Once at a simmer, cook for 1 minute, then reserve in a warm place.
To cook the salmon, preheat an ovenproof nonstick skillet over medium-high heat with the veg oil. Season the salmon with salt, pepper, and then lemon zest. Add to the hot skillet, and cook for 3-4 min on the first side. Flip the salmon over, brush with the brown sugar-lemon mixture, transfer to the oven, and cook for 4-5 more minutes or until cooked through.
While the salmon is cooking, add the baby carrots to the boiling water, season with salt and simmer for 3-4 mins, or until temder. Drain the carrots, then return them to the skillet and place back over the heat. Add the butter, dill, salt, and pepper and stir the carrots until the butter has melted. Transfer the carrots to a serving platter and serve alongside the sweet lemon salmon.

Soooo good!