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 - 5 ounces skinless salmon fillets
- 1 teaspoon coarsely ground pepper blend or black pepper
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons water
- Chopped green onions (optional)
Preparation
Step 1
1. Preheat oven to 425 degrees F. In a 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 remaining salt and the pepper. In a 12-inch skillet heat 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,
Calories 392,
Protein (gm) 24,
Carbohydrate (gm) 16,
Fat, total (gm) 26,
Cholesterol (mg) 62,
Saturated fat (gm) 5,
Monosaturated fat (gm) 12,
Polyunsaturated fat (gm) 6,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 10,
Vitamin A (IU) 100,
Vitamin C (mg) 26,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 10,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 73,
Cobalamin (Vit. B12) (µg) 4,
Sodium (mg) 531,
Potassium (mg) 772,
Calcium (DV %) 40,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet