Peppered Salmon with Roasted Root Vegetables

Peppered Salmon with Roasted Root Vegetables Enlarge Image
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36 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
Roast:
20 mins 425°
Cook:
7 mins
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Peppered Salmon with Roasted Root Vegetables

Ingredients
4
medium carrots, coarsely chopped
2
small beets, peeled and coarsely chopped
3
tablespoons olive oil
1
teaspoon sea salt or salt
4
4 to 5 ounce skinless salmon fillets
1
teaspoon coarsely ground pepper blend or black pepper
1/4
cup frozen orange juice concentrate, thawed
2
tablespoons water
 
Diagonally sliced green onions (optional)

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.

Nutrition Facts

(Peppered Salmon with Roasted Root Vegetables)
    Per serving:
  • 392 kcal cal.,
  • 26 g fat
  • (5 g sat. fat,
  • 6 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 62 mg chol.,
  • 531 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 10 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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