Ingredients
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4 medium carrots, coarsely chopped
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2 small beets, peeled and coarsely chopped
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3 tablespoons olive oil, divided
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1 teaspoon sea salt or 1 teaspoon kosher salt, divided
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4 skinless salmon fillets, 4-5 oz each
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1/4 cup frozen orange juice concentrate, thawed
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2 tablespoons water
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1 teaspoon fresh coarse ground black pepper or 1 teaspoon ground pepper, blend
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chopped green onion
Instructions
- Preheat your oven to 425 degrees F.
- In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm.
- Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat.
- Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything.
- Enjoy!