Serves 4 (serving size: 4 1/2 oz. fish and about 1 cup vegetable mixture)
This sheet pan main is as elegant as it is easy. Serve on any weeknight, or for guests with a whole-grain side and seasonal salad. One large (1 1/2-lb.) fillet, also called a side of salmon, will stay moist at the higher oven temperature. If using individually portioned fillets (about 6 oz. each); bake at 400°F for 10 minutes, roasting the vegetables on a separate pan for about 15 minutes or until tender, then combine and sprinkle with the lemon juice and tarragon.
1 (1 1/2-lb.) 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-size golden beet, cut into 1/8-in.-thick slices
1 small Chioggia beet, cut into 1/8-in.-thick slices
1 large carrot, cut into 1/8-in.-thick slices
2 tablespoons olive oil
1 teaspoon fennel seeds, crushed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
Added sugars 0g
Calcium 9% DV
Potassium 25% DV
How to Make It
Preheat oven to 450°F.
Pat fish dry with paper towels. Place fish in the center of a rimmed baking sheet lined with parchment paper. Arrange oranges, onion, beets, and carrot around fish. Combine oil, fennel seeds, salt, and pepper in a bowl; drizzle oil mixture over fish and vegetable mixture.
Bake at 450°F for 10 to 12 minutes or until fish flakes easily when tested with a fork. Sprinkle juice and tarragon over fish and vegetable mixture.
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