• Preheat oven to 425°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.

Nutrition Facts

392 calories; 26 g total fat; 5 g saturated fat; 6 g polyunsaturated fat; 12 g monounsaturated fat; 62 mg cholesterol; 531 mg sodium. 772 mg potassium; 16 g carbohydrates; 3 g fiber; 10 g sugar; 24 g protein; 0 g trans fatty acid; 100 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 73 mcg folate; 4 mcg vitamin b12; 40 mg calcium; 1 mg iron;