Peppered Salmon with roasted root vegetables

This is a fun fish dish that even my three year old will eat. If beets don't do it for you (like us) we substitute it with green beans.

Ingredients:
4 medium carrots, coarsely chopped
2 small beets, peeled and coarsely chopped
3 Tbs olive oil
1 tsp sea salt
4 4- to 5- oz skinless salmon fillets
1 tsp coarsely ground pepper or pepper blend
1/4 c frozen orange juice thawed
chopped green onions (optional)

Directions:
1. Preheat oven 425 degrees F. In a baking pan combo carrots, beets, half the oil and half the salt. Roast, uncovered for 20 minutes, stirring half way through. Transfer to a platter, cover to keep warm.
2. meanwhile, sprinkle salmon with remaining salt and the pepper. In a 12 inch skillet heat oil over medium high. Add salmon, cook for 3 min. Turn and cook 3 more min or until fish is flaky. Transfer to platter with veges. Add juice concentrate and 2 Tbs of water to the skillet. Simmer uncovered about 1 min or until thickened; spoon over the salmon. Sprinkle green onions over all and serve.