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1
Preheat the oven to 400F.
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2
For the mini carrots with dill, fill a medium skillet with 1 1/2 inches of water and bring up to a simmer.
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3
For the sweet lemon salmon, in a small sauce pot, combine the brown sugar, 2 tablespoons water, and the lemon juice.
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4
Place over medium heat and bring up to a simmer while stirring to dissolve the sugar.
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5
Once at a simmer, cook for 1 minute, then reserve in a warm place.
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6
To cook the salmon, preheat an ovenproof nonstick skillet over medium-high heat with the vegetable oil.
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7
Season the salmon fillets with salt, pepper, and the lemon zest.
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8
Add to the hot skillet, and cook for 3 to 4 minutes on the first side.
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9
Flip the salmon over, brush with the brown sugarlemon mixture, transfer to the oven, and cook for 4 to 5 more minutes, or until cooked through.
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10
While the salmon is cooking, add the baby carrots to the boiling water, season with salt, and simmer for 3 to 4 minutes, or until tender.
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11
Drain the carrots, then return them to the skillet and place back over the heat.
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12
Add the butter, dill, salt, and pepper and stir the carrots until the butter has melted.
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13
Transfer the carrots to a serving platter and serve alongside the sweet lemon salmon.
