Here’s a delicious method of preparing a healthy dish. I’ve posted it before, but Mr. Google notified my that it’s there no more. So this is a repost.
Roasted Salmon and Beets with Herb Vinaigratte
- 1 lb golden beets (scrubbed and sliced very thin)
- 6 Ts extra virgin olive oil
- 1 ½ lbs skinless salmon fillet
- 1 T fresh chives (finely chopped)
- 1 T flat leaf parsley (finely chopped)
- 1 T tarragon (finely chopped)
- 3 T shallots (finely chopped)
- 1 T lemon zest (grated)
- ¼ C fresh lemon juice
- 4 Cs mixed baby greens
- Pinch of salt
- Pinch of pepper
Preheat oven to 450 degrees.
Line baking sheet with aluminum foil. Add the beets to the foil and drizzle with 1 1/2 tablespoons oil and season with salt and pepper. Spread the beets out and roast for about 20 minutes until tender. They should be about two-thirds of the way cooked or somewhere thereabouts.
Push the beets together to form a bed for the salmon, then add the salmon on top of the beets. Brush salmon with oil and season with salt and pepper.
Stir together the chives, tarragon, and parsley in a small bowl and rub onto the salmon. This will form a delicious crust on the salmon. Reserve about 1 tablespoon of the herb mixture for the dressing for the greens.
Roast the salmon and beets for 12 to 15 minutes until the salmon is slightly rosy-pink in the center.
Whisk together the rest of the oil, lemon zest and juice, herb mixture, and shallots and toss the greens with this mixture to taste. The addition of the herb mixture to this dressing really ties together all the great flavors.
Serve the salmon alongside the greens. If you reserved any of the dressing, add to the top of the salmon.