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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 26g; cholesterol 62mg; saturated fat 5g; carbohydrates 16g; mono fat 12g; poly fat 6g; trans fatty acid 0g; insoluble fiber 3g; sugars 10g; protein 24g; vitamin a 99.6IU; vitamin c 26mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 10.5mg; vitamin b6 0.9mg; folate 72.6mcg; vitamin b12 3.7mcg; sodium 531mg; potassium 772mg; calcium 40.4mg; iron 1.4mg.
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