Servings | 4 |
---|---|
Preparation Time | 5 Minutes |
Cook Time | 25 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Salmon |
Category | Seafood |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | American |
Cook Method | Pan Searing; Roasting |
Diet |
4 medium carrots, coarsely chopped
2 small beets, coarsely chopped
3 tablespoons olive oil
1 teaspoon sea salt
Four 4- to 5-ounce skinless salmon fillets
1 teaspoon coarsely ground black pepper
1/4 cup frozen orange juice concentrate, thawed
Chopped green onions (optional)
Preheat the oven to 425°F.
In a baking pan, combine the carrots, the beets, half of the oil, and half of the salt. Roast, uncovered, for 20 minutes, stirring halfway through. Transfer to a platter; cover to keep warm.
Meanwhile, sprinkle the salmon with the remaining salt and the pepper. In a 12-inch skillet, heat the remaining oil over medium-high heat. Add the salmon; cook 3 minutes. Turn; cook 3 minutes more or until the fish flakes easily. Transfer to the platter with vegetables.
Add the juice concentrate and 2 tablespoons of water to the skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over the salmon.
Sprinkle the green onions on top, if desired.
Calories: 392 cal
Total fat: 26g
Saturated fat: 5g
Monounsaturated fat: 12g
Polyunsaturated fat: 6g
Cholesterol: 62mg
Sodium: 531mg
Potassium: 772mg
Carbohydrate: 16g
Fiber: 3g
Protein: 24g