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Home > salmonwithrootvegetables

Salmon with root vegetables

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 25 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Salmon
Category Seafood
Meal Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Pan Searing; Roasting
Diet Heart Healthy; Low Carb; High Protein; Gluten Free


  • 4 medium carrots, coarsely chopped

  • 2 small beets, coarsely chopped

  • 3 tablespoons olive oil 

  • 1�teaspoon sea salt 

  • Four 4- to 5-ounce skinless salmon fillets

  • 1 teaspoon coarsely ground black pepper 

  • 1/4 cup frozen orange juice concentrate, thawed

  • Chopped green onions (optional)



  • Preheat the oven to 425�F.

  • 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.


Nutrition (per serving)

  • Calories: 392 cal

  • Total fat: 26g

  • Saturated fat: 5g

  • Monounsaturated fat: 12g

  • Polyunsaturated fat: 6g

  • Cholesterol: 62mg

  • Sodium: 531mg

  • Potassium: 772mg

  • Carbohydrate: 16g

  • Fiber: 3g

  • Protein: 24g