Citrus Peppered Salmon with Roasted Root Vegetables

Adapted from Better Homes & Gardens


INGREDIENTS

4 medium carrots, chopped
2 small yams, peeled and chopped
3 tablespoons olive oil
1 teaspoon sea salt or salt
4 skinless salmon fillets
1 teaspoon coarsely ground pepper blend or black pepper
1 cup orange juice

DIRECTIONS

Preheat oven to 425 degrees F.

In a baking pan combine carrots, yams, 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.

Meanwhile, sprinkle salmon with the remaining salt and the pepper. In a skillet heat the 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 orange juice to skillet. Simmer, uncovered, about 2-3 minutes or until thickened; spoon over salmon.