I love salmon and the glaze on this salmon has the perfect springy flair.  I paired this with broiled carrots and parsnips with a lime mint sauce and lemon pepper parmesan potato wedges. 

Ingredients:

Salmon-

2 pounds salmon filet

2 tablespoons extra virgin olive oil

2 tablespoons lime juice with zest

2 tablespoons agave nectar

1 tablespoon Dijon mustard

Carrots and Parsnips

1 pound carrots and parsnips peeled and thinly sliced

1 tablespoon extra-virgin olive oil

Salt to taste

Lime and Mint Sauce

1 tablespoon extra-virgin olive oil

1 tablespoon lime juice

1 packet monk fruit sugar/truvia

½ teaspoon ground coriander

¼ teaspoon ground cumin

1/8 teaspoon ground cinnamon

2 tablespoons fresh mint chopped

Lemon Pepper Parmesan Potatoes

2 russet potatoes cut into wedges

1 tablespoon extra virgin olive oil

1 tablespoon lemon pepper

1 tablespoon fresh shredded parmesan

Directions:

1. Salmon Glaze– Mix the olive oil, lime juice and zest, agave nectar, and Dijon mustard in a small bowl. 
2. Preheat the oven to 375 degrees.  Line a 9×13 baking sheet with aluminum foil and spray with olive oil spray.  Place the salmon skin side down on the aluminum foil.
3. Spread half of the glaze over the salmon.
4. Roast the salmon for 20 minutes.  Then pour more glaze over the salmon and roast for another 20-25 minutes until the salmon is pink and flaky.
5. Carrots and Parsnips– Add to a bowl with olive oil and salt.  Spread the carrots and parsnips out on a baking sheet lined with aluminum foil.  Broil for 10 minutes.  Mix ingredients for lime and mint sauce in a small bowl.  Transfer carrots and parsnips to a medium bowl and pour sauce over cooked carrots. 
6. Lemon Pepper Parmesan Potatoes– Cut potatoes into wedges and transfer to a medium bowl.  Rinse with cold water and drain at least twice.  Then gently pat potatoes with a towel or paper towel to dry.  Add 1 tablespoon olive oil and sprinkle with lemon pepper seasoning shaking the bowl to coat all potatoes.   Air fry at 375 for 15-20 minutes shaking the basket at least once.  transfer potatoes to a container and sprinkle parmesan while they are still warm. 
7. Enjoy the glazed salmon, carrots and parsnips, and potatoes for a delicious dinner.