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Peppered Salmon with Roasted Root Vegetables
- Makes: 4 servings
- Start to Finish
fresh or frozen skinless salmon fillets
coarsely chopped carrots (4 medium)
small beets, peeled and coarsely chopped
frozen orange juice concentrate, thawed
Chopped green onions (optional)
Preheat oven to 425 degrees F. Thaw fish, if frozen; set aside. In a 13x9x2-inch baking pan combine carrots, beets, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Roast for 20 minutes, stirring once halfway through roasting time. Transfer to a serving platter; cover to keep warm.
Meanwhile, sprinkle salmon with 1 teaspoon ground black pepper and 1/2 teaspoon salt. In a 12-inch skillet heat another 1 1/2 tablespoons olive oil over medium-high heat. Add salmon; cook about 6 minutes or until fish flakes easily when tested with a fork, turning once. Transfer to platter with vegetables.
Add juice concentrate and 2 tablespoons water to skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over salmon. If desired, sprinkle with green onions.
(Peppered Salmon with Roasted Root Vegetables)
Servings Per Recipe 4, Potassium (mg) 772, iron (mg) 1, sodium (mg) 531, sugar (g) 10, calcium (mg) 40, fiber (g) 3, Cobalamin (Vit. B12) (µg) 4, Fat, total (g) 26, Riboflavin (mg) 0, carb. (g) 16, Thiamin (mg) 0, vit. C (mg) 26, pro. (g) 24, cal. (kcal) 392, vit. A (IU) 100, Polyunsaturated fat (g) 6, Monounsaturated fat (g) 12, Folate (µg) 73, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 5, Niacin (mg) 10, chol. (mg) 62, Trans fatty acid (g) 0