Roasted Salmon with Oranges, Beets, and Yams
I love the citrus mixed with the earthy root vegetables in this dish. Tarragon finishes it with a peppery sophisticated herb flavor.
By Chef Laura Bonicelli
Prep Time
25 min
Cook Time
12 min
Total Time
37 min
Servings
2 servings
Ingredients
- 1 3/4 poundsalmon filet
- 1 blood orange (cut into 8 wedges)
- 1 navel orange (cut into 8 wedges)
- 1 halved lemon (half squeezed the other half cut in wedges)
- 1 small red onion (cut into 1/2-inch wedges)
- 1 golden beet (peeled and cut into 1/8-inch slices)
- 1 red beet (peeled and cut into 1/8-inch slices)
- 1 yam (peeled and cut into 1/8-inch slices)
- 2 tablespoonsextra-virgin olive oil
- 1/2 teaspooncrushed fennel seeds
- Kosher salt and freshly ground black pepper (to taste)
- 2 teaspoonschopped fresh tarragon leaves
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 450º F. Line a rimmed baking sheet with parchment paper.
- 2
Pat fish dry with paper towels. Place fish in the center of the parchment. Arrange orange and lemon wedges, onion, beets, and yam around the fish.
- 3
Combine the oil, fennel seeds, Kosher salt, and pepper in a bowl. Drizzle oil over the fish and vegetables.
- 4
Bake for 10 to or until the fish flakes easily. Sprinkle with lemon juice and fresh tarragon.