This recipe is inspired by my new niece, Danit. She is a very welcome addition to our family and we were all thrilled when she agreed to marry our nephew Ben. They live in Florida and last month they welcomed a sweet baby girl into the family. The first of the next generation. I am now a great aunt, although if you were to ask some of my 24 nieces and nephews, I think that at least one or two would say I have always been a great aunt!

We finally managed a visit to Florida, a few weeks ago, to see the baby. She is adorable, and the most chill baby I have ever met. I’m convinced this is due, in no small part, to her relaxed parents. Their laid-back attitude was so unusual to see in a new parent. When we walked in, Danit immediately asked us if we wanted to hold her. Once I had her in my arms, sniffing in that delicious new baby scent, Danit proceeded to make lunch for us.

She made oven baked cilantro salmon, roasted shredded brussels sprouts, rice and a salad. I don’t recall being capable of making lunch for myself, let alone guests, when my first born was 5 weeks old! Everything was delicious and that sweet baby lay quietly in her bounce chair, dozing, while we ate lunch.

This is my take on Danit’s salmon. I used a mixture of tender green herbs, including cilantro, Italian parsley, mint and basil. Dill would be an excellent addition. This is a very flexible marinade. Cilantro haters, feel free to omit the cilantro and add more of the other herbs. Make it your own. I added some toasted pistachios to the mixture for a bit of texture, lime juice for fresh acidity and honey to balance the tartness.
I put the carrots in the oven before the fish, as they need a longer roasting time. They were simply dressed with salt, pepper, olive oil and cumin. Carrots and cumin are a really delicious pairing.

Fresh light and bright, for when the comfort foods of January fail to satisfy.

Click here to print recipe for Cilantro Lime Salmon with Cumin Roasted Carrots.