|Preparation Time||5 Minutes|
|Cook Time||25 Minutes|
|Total Time||30 Minutes|
|Cook Method||Pan Searing; Roasting|
|Diet||Heart Healthy; Low Carb; High Protein; Gluten Free|
Preheat the oven to 425ï¿½F.
In a baking pan, combine the carrots, the beets, half of the oil, and half of the salt. Roast, uncovered, for 20 minutes, stirring halfway through. Transfer to a platter; cover to keep warm.
Meanwhile, sprinkle the salmon with the remaining salt and the pepper. In a 12-inch skillet, heat the remaining oil over medium-high heat. Add the salmon; cook 3 minutes. Turn; cook 3 minutes more or until the fish flakes easily. Transfer to the platter with vegetables.
Add the juice concentrate and 2 tablespoons of water to the skillet. Simmer, uncovered, about 1 minute or until thickened; spoon over the salmon.
Sprinkle the green onions on top, if desired.
Calories: 392 cal
Total fat: 26g
Saturated fat: 5g
Monounsaturated fat: 12g
Polyunsaturated fat: 6g