Peppered Salmon with Roasted Root Vegetables
4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped
3 Tbsp. olive oil
1 tsp. sea salt or salt
4 (4 to 5 oz.) skinless salmon fillets
1 tsp. coarsely ground pepper blend or pepper
1/4 c. frozen orange juice concentrate, thawed
Chopped green onions (optional)
Preheat oven to 425F. In a baking pan combine carrots, beets, half the oil and half the salt. Roast, uncovered, for 20 minutes, stirring halfway through. Transfer to a platter; cover to keep warm.
Meanwhile, sprinkle salmon with remaining salt and the pepper. In a 12-inch skillet, heat remaining oil over medium-high. Add salmon; cook 3 minutes. Turn; cook 3 minutes more or until fish flakes easily. 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. Sprinkle green onions over all.
Recipe from Better Homes and Gardens
Nutrition information per serving:
Total fat 26g
Dietary fiber 3g