Roasted Salmon with Oranges, Beets, and Carrots
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By cookinglight.com
Roasted Salmon with Oranges, Beets, and Carrots
Instructions
Prep:8min
This sheet pan main is as elegant as it is easy. Serve on any weeknight, or for guests with a whole-grain side and seasonal salad. One large (1 1/2-lb.) fillet, also called a side of salmon, will stay moist at the higher oven temperature. If using individually portioned fillets (about 6 oz. each); bake at 400°F for 10 minutes, roasting the vegetables on a separate pan for about 15 minutes or until tender, then combine and sprinkle with the lemon juice and tarragon.
Updated at: Thu, 10 Jul 2025 02:39:41 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
6
Low
Nutrition per serving
Calories442.4 kcal (22%)
Total Fat27.4 g (39%)
Carbs15 g (6%)
Sugars4.5 g (5%)
Protein35.8 g (72%)
Sodium567.3 mg (28%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 1.5 lbsalmon fillet
2blood oranges
cut into 8 wedges
1navel orange
cut into 8 wedges
1red onion
small, cut into thin wedges
1golden beet
medium-size, cut into 1/8-in -thick slices
1Chioggia beet
small, cut into 1/8-in -thick slices
1carrot
large, cut into 1/8-in -thick slices
2 tablespoonsolive oil
1 teaspoonfennel seeds
crushed
1 teaspoonkosher salt
½ teaspoonblack pepper
2 tablespoonsfresh lemon juice
2 teaspoonsfresh tarragon
chopped
Instructions
View on cookinglight.com
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