Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas

Name: Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas
Yield: 4 Servings
Ingredients: 2 green onions, chopped; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh mint; 1 tablespoon coriander seeds; 4 tablespoons extra-virgin olive oil, divided, plus additional for brushing; 2 tablespoons fresh lemon juice, divided; 2 garlic cloves, pressed, divided; 1 teaspoon finely grated lemon peel, divided; 4 6-ounce salmon fillets (preferably wild); 1/2 cup plain whole-milk yogurt; 1 tablespoon tahini (sesame seed paste)*; 12 ounces fingerling potatoes, scrubbed, halved lengthwise; 1 bunch baby carrots, trimmed; 8 ounces sugar snap peas, strings removed; Lemon wedges

By Jeanne Thiel KelleyPhotographer Antonis Achilleos

March 15, 2009

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Recipe notes