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Roasted Salmon With Parsnips And Ginger

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1 pound parsnips (about 5), peeled and cut into 3/4-inch slices

3 tablespoons safflower oil

2 teaspoons finely grated ginger

2 teaspoons finely chopped fresh rosemary

2 tablespoons tamari

1/4 cup plus 2 tablespoons fresh orange juice (1 1/2 oranges)

Four 6-ounce fillets wild salmon, skin off

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