1 bunch baby rainbow carrots,
whole or cut into round slices
1∕2 cup olive oil
1 sprig thyme
3 mandarin oranges
2 6-ounce salmon fillets
1 bunch parsley, chopped
1 bunch chives, chopped
3 Meyer lemons
1 bunch black kale, ribs removed,
1. Wash carrots, then cut into round slices if you prefer. Toss with 1 tablespoon olive oil, thyme sprig and juice of ½ orange (place rind in with carrots). Cover and roast in oven at 350° F for 25 to 30 minutes until fork tender.
2. While the carrots are roasting, prepare the salmon. Chop parsley, chives and 1 shallot, put in a bowl, then mix well with zest from 1 Meyer lemon and 2 tablespoons olive oil. Place salmon in nonstick pan and top with mixture. Bake in oven at 250° F for 12 to 15 minutes or until just tender to touch.
3. For the vinaigrette, whisk together ¼ cup olive oil, 2 chopped shallots, juice from 3 Meyer lemons, zest from 1 lemon and pinch of salt.
4. Peel and segment (or slice) remaining 2½ oranges. 5. Place carrots, orange segments and kale in a bowl and drizzle with vinaigrette. Toss and place on plate. Place salmon on top of salad.
SERVES 2. PER SERVING: 775 calories, 48.5 g fat (8 g saturated fat), 103 mg cholesterol, 43 g protein, 47 g carbohydrates, 9 g fiber, 250 mg sodium