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SALMON - Peppered Salmon with Roasted Root Vegetables
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| 4 medium | carrots, coarsely chopped |
| 2 small | beets, peeled and coarsely chopped |
| 3 tablespoons | olive oil |
| 1 teaspoon | sea salt |
| 4 4 - 5 ounces skinless salmon fillets | |
| 1 teaspoon | coarsely ground pepper |
| 1/4 cup | frozen orange juice concentrate, thawed |
| 2 tablespoons | water |
| Chopped green onions | |
directions
1. Preheat oven to 425 degrees F. In a baking pan combine carrots, beets, half of the oil, and half of the salt. Roast, uncovered, for 20 minutes, stirring halfway through roasting time. Transfer vegetables to a platter; cover to keep warm.
2. Meanwhile, sprinkle salmon with remaining salt and the pepper. In a 12-inch skillet heat remaining oil over medium-high heat. Add salmon; cook for 3 minutes. Turn; cook for 3 minutes more or until fish flakes easily when tested with a fork. Transfer to platter with vegetables. Add juice concentrate and the water to skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over salmon. If desired, sprinkle green onions over all.
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