SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppered Salmon with Roasted Root Vegetables

Makes: 4 servings
Start to Finish 30 mins Roast 425° 20 mins Cook 7 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 392,
  • Fat, total (g) 26,
  • chol. (mg) 62,
  • sat. fat (g) 5,
  • carb. (g) 16,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 6,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 10,
  • pro. (g) 24,
  • vit. A (IU) 100,
  • vit. C (mg) 26,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 531,
  • Potassium (mg) 772,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe