Wednesday, August 19, 2015

Peppered Salmon with Roasted Root Veggies

New Recipe Wednesday

This is the 3rd recipe of 4 in my Salmon Series for the month of August. I hope you have been enjoying them so far. Don't let the Roasted Root Veggies scare you. At first I thought, no way! But boy I was glad I tried this. I actually cook beets as a side dish now. Yum!

4 med carrots, coarsely chopped
2 small beets, peeled and coarsely chopped (warning, beets will stain your hands and clothing so take cautionary acts)
3 Tbsp olive oil
1 tsp sea salt
4- 4 oz skinless salmon fillets
1 tsp coarsely ground pepper
1/4 cup frozen orange juice concentrate, thawed
chopped green onion as garnish

Preheat oven to 425 degrees.

In a baking pan combine carrots, beets, half the oil and half the salt. Cut a large piece of foil.  Place salmon on foil. Sprinkle salmon with remaining salt and pepper. Seal salmon in the foil.  Place on baking sheet or in a baking dish. Put both the veggies and the salmon in the oven. Bake for 20 minutes or until salmon is just flaky.

Makes 4 servings. 392 calories per serving.

Wild caught salmon is only available certain times during the year. Typically June, July and August. May also be available in some areas in the winter also. It may cost a little more but it is soooo much better tasting and better for you than farm raised. Farm raised salmon will have antibiotics and PCB's (those are carcinogens, yikes!) 



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