Continuing with our stem-to-root cooking, this recipe is a great way to use those carrot greens that you never know what to do with!  Earlier on in the week, I had made black bean and carrot soup and had a huge bunch of beautiful carrot greens remaining. They personally taste like a slightly bitter version of parsley and you would never know that they are the main ingredient in this chimichurri. Having a bold, earthy sauce like this compliments the soft, mild taste of the salmon while the sweet, orange parsnip mash provides good contrast. I used parsley along with the carrot greens because I had them on hand but feel free to add other herbs. 

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