Peppered Salmon With Roasted Root Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 medium carrots, coarsely chopped
• 2 small beets, peeled and coarsely chopped
• 3 tablespoons olive oil, divided
• 1 teaspoon sea salt or 1 teaspoon kosher salt, divided
• 4 skinless salmon fillets, 4-5 oz each
• 1 teaspoon fresh coarse ground black pepper or 1 teaspoon ground pepper, blend
• 1/4 cup frozen orange juice concentrate, thawed
• 2 tablespoons water
• chopped green onion (optional)

Recipe

• 1 preheat your oven to 425 degrees f.
• 2 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.
• 3 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.
• 4 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.
• 5 enjoy!