Peppered Salmon with Roasted Root Vegetables

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3.5 by 42 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Roast: 20 mins 425°
  • Cook: 7 mins

Peppered Salmon with Roasted Root Vegetables

Directions

  1. Preheat oven to 425 degrees F. In a 13x9x2 baking pan combine carrots, beets, half of the oil, and half of the salt. Roast, uncovered, for 20 minutes, stirring halfway through roasting time. Transfer vegetables to a platter; cover to keep warm.
  2. Meanwhile, sprinkle salmon with the remaining salt and the pepper. In a 12-inch skillet heat the remaining oil over medium-high heat. Add salmon; cook for 3 minutes. Turn; cook for 3 minutes more or until fish flakes easily when tested with a fork. Transfer to platter with vegetables. Add juice concentrate and the water to skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over salmon. If desired, sprinkle green onions over all.
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Nutrition Facts (Peppered Salmon with Roasted Root Vegetables)

  • Per serving:
  • 392 kcal ,
  • 26 g fat
  • (5 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 62 mg chol. ,
  • 531 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 10 g sugar ,
  • 24 g pro.
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