Salmon with Roasted Root Vegetables

Total prep/cook time: ~30 min. Serves 4.

*Gluten-free

Ingredients:

• 4 (4-oz) skinless salmon fillets
• 2 cups coarsely chopped carrots (4 medium carrots)
• 2 small beets, peeled and coarsely chopped
• 1/4 cup frozen orange juice concentrate, thawed
• 3 tbsp olive oil, divided
• 1 tsp black pepper
• 3/4 tsp salt, divided
• Chopped green onions (optional)

Directions:

1. Preheat oven to 425. In a 13x9x2-inch baking pan combine carrots, beets, 2 tbsp olive oil, and 1/2 tsp salt. Roast for 20 minutes, stirring once halfway through roasting time. Transfer to a serving platter; cover to keep warm.
2. Meanwhile, sprinkle salmon with 1 tsp ground black pepper and 1/4 tsp salt. In a large skillet heat another 1 tbsp olive oil over medium-high heat. Add salmon; cook about 6 min or until fish flakes easily when tested with a fork, turning once. Transfer to platter with vegetables.
3. Add juice concentrate and 2 tbsp water to skillet. Simmer, uncovered, about 1 min or until thickened; spoon over salmon. If desired, sprinkle with green onions.

Did you know?

Beets are a rich source of betaine, which works to lower homocysteine levels in the blood. High levels of homocysteine in the blood can result in the development of heart disease, stroke, and vascular diseases, so make sure to eat your beets!

Nutrition Information (per 1 serving):

Total calories: 290 cal
Total fat: 15 g

Saturated fat: 2 g

Sodium: 553 mg

Total carbs: 16 g

Dietary fiber: 3 g

Protein: 25 g