Roasted Salmon with Oranges, Beets, and Yams
American

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

fennellemontarragon

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

Instructions

  1. 1

    Preheat oven to 450º F. Line a rimmed baking sheet with parchment paper.

  2. 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. 3

    Combine the oil, fennel seeds, Kosher salt, and pepper in a bowl. Drizzle oil over the fish and vegetables.

  4. 4

    Bake for 10 to 12 minutes or until the fish flakes easily. Sprinkle with lemon juice and fresh tarragon.

Nutrition (per serving)

445

Calories

5g

Protein

76g

Carbs

15g

Fat

13g

Fiber

84mg

Sodium