Salmon With Root Vegetables Food

SALMON WITH ROOT VEGETABLES

Salmon with Root Vegetables image

This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/4-inch cubes
2 medium turnips, peeled and diced
2 medium carrots, peeled and diced
1 teaspoon sea salt, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
6 salmon fillets (6 ounces each)

Steps:

Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.

Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges

PEPPERED SALMON WITH ROASTED ROOT VEGETABLES

Peppered Salmon With Roasted Root Vegetables image

I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.

Provided by LifeIsGood

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped
3 tablespoons olive oil, divided
1 teaspoon sea salt or 1 teaspoon kosher salt, divided
4 skinless salmon fillets, 4-5 oz each
1 teaspoon fresh coarse ground black pepper or 1 teaspoon ground pepper, blend
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons water
chopped green onion (optional)

Steps:

Preheat your oven to 425 degrees F.
In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm.
Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat.
Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything.
Enjoy!

ROASTED SALMON WITH ROOT VEGETABLES

Roasted Salmon With Root Vegetables image

Make and share this Roasted Salmon With Root Vegetables recipe from Food.com.

Provided by AZPARZYCH

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 medium carrots, peeled and chopped
4 parsnips, peeled and chopped
8 ounces Brussels sprouts, halved
5 tablespoons olive oil, divided
2 tablespoons italian seasoning, divided
2 teaspoons kosher salt, divided
2 teaspoons fresh ground pepper, divided
6 large beets, peeled and chopped
4 (4 ounce) salmon steaks
2 teaspoons lemon juice

Steps:

preheat oven to 425 degrees.
Coat 2 foil-lined baking sheets with non stick cooking spray.
Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
Sprinkle with remaining salt and pepper and drizzle with lemon juice.
Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
Transfer vegetables to a platter and top with the salmon.

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