Roasted Salmon, Oranges, Beets, and Carrots
The savory goodness of salmon with a refreshing garden medley.
Prep Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 1 salmon fillet
- 2 blood oranges cut into 8 wedges
- 1 navel orange cut into 8 wedges
- 1 small red onion cut into thin wedges
- 1 medium golden beet cut into 1/8-inch thick slices
- 1 small Chiloggia beet cut into 1/8-inch thick slices
- 1 large carrot cut into 1/8-inch thick slices
- 2 tbsp olive oil
- 1 tsp fennel seeds crushed
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh lemon juice
- 2 tsp fresh tarragon chopped
Instructions
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Preheat your oven to 450°F. The first step is always the most important.
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Give your fish a good patting with paper towels to dry them off. Place the fish in the center of a rimmed baking sheet lined with parchment paper. Arrange oranges, onion, beets, and carrot around the fish. Combine oil, fennel seeds, salt, and pepper in a bowl and drizzle the oil mixture over the fish and vegetable mixture.
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Bake the sheet at 450°F until you can easily flake the fish with a for, about 10 to 12 minutes. Sprinkle the juice and tarragon over the fish and vegetable mixture.
