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    You are in: Home / Recipes / Roasted Salmon With Root Vegetables Recipe
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    Roasted Salmon With Root Vegetables

    Average Rating:

    2 Total Reviews

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    • on August 17, 2012

      The veggies are great with the salmon. It was my first time trying parsnips and it's very good. But I should have started cooking the beets way earlier than the other veggies. Because the beets were not ready when the other veggies were cooked and the salmon was cooked. It took way more time to have the beets ready. Thanks AZPARZYCH Made for ZWT8 for Diners, Winers and Chives

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    • on September 13, 2011

      This delicious meal is filled with nutrients. I loved the roasted veggies. I hadn't tried brussel sprouts since I was young (and didn't have a fond memory of them) and found that I LOVED them roasted. I roasted the mixed veggies for 30 minutes and they were very well done, so I'd suggest checking on them sooner. I also suggest cooking the beets longer than the 15 minutes suggested - maybe putting them in at the same time as the other veggies. The recipe didn't state what to do with the remaining Italian seasoning, but I assumed it was to be sprinkled on the salmon. It was delicious. I don't think the salmon needed the full 1 t. of salt though. The salmon was flaky and tender, perfectly done! Thank you. :)

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    Nutritional Facts for Roasted Salmon With Root Vegetables

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 535.5
    Calories from Fat 296
    Total Fat 32.9 g
    Saturated Fat 5.9 g
    Cholesterol 62.3 mg
    Sodium 1050.7 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 9.4 g
    Sugars 14.0 g
    Protein 27.6 g

    The following items or measurements are not included:


    italian seasoning

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