Peppered Salmon with Roasted Root Vegetables | Midwest Living

Peppered Salmon with Roasted Root Vegetables

Peppered Salmon with Roasted Root Vegetables

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  • Makes: 4 servings
  • Start to Finish 30 mins

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  • 4 4 - ounces fresh or frozen skinless salmon fillets
  • 2 cups coarsely chopped carrots (4 medium)
  • 2 small beets, peeled and coarsely chopped
  • 1/4 cup frozen orange juice concentrate, thawed
  • Chopped green onions (optional)


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

(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

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