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Ingredients

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Directions

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  • 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.

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

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