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Source: America's Favorite Food Associations

Baked Salmon with Root Vegetables
A meal that company will definately enjoy!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
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1 cup carrots, cut into julienne strips
1 cup rutabagas
1 cup turnips, cut into julienne strips
1 cup parsnips, cut into julienne strips
1 cup onions, cut into julienne strips
1 cup sweet red bell peppers
1 jar American Spoon Apple Cider Grilling Sauce
1/4 cup American Spoon Northern Wildflower Honey
2 tablespoons chopped fresh sage
3 tablespoons butter
4 salmon fillets, (skinned and pin boned)
2 teaspoons salt
2 teaspoons pepper




Preheat oven to 475°F. In a small pan combine all vegetables with honey, two tablespoons of the butter, sage, and one teaspoon each of salt and pepper. Mix gently. Place pan on the lower rack of the preheated oven. Bake for approximately 20 minutes stirring often.

Meanwhile, coat a cookie sheet with the remaining butter. Place the salmon fillets on the buttered sheet and rub them with the remaining salt and pepper. Brush salmon generously with Apple Cider Grilling Sauce. Turn the oven up to 500° and place the salmon on the top rack (leaving the vegetables on the lower rack). Allow 10 minutes for salmon to cook, being careful not to overcook. Brush with additional Apple Cider Grilling Sauce once during cooking. By placing salmon in the oven ten minutes after the vegetable mixture, both will be done at the same time.

Remove both pans from the oven. Place a bed of the roasted vegetables on each of four serving plates and drizzle one tablespoon of Apple Cider Grilling Sauce over each. Place a cooked salmon fillet on the vegetable bed on each plate and serve immediately.






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