Recipe: Perfect Salmon with Roasted Beetroot

Salmon with Roasted Beetroot. Scatter with half the dill, season, and toss together. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cooking salmon in a parcel ensures tender moist results every time. Pair with roasted beetroot and baby potatoes. Toss beets with one Tbsp olive oil, oregano, salt and pepper.

Squeeze with lemon, garnish with dill fronds, and serve. EVOO, shallots, zest, juice and tarragon; season. Divide salmon and beets among plates with salad greens and drizzle with tarragon sauce. You can have Salmon with Roasted Beetroot using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Salmon with Roasted Beetroot

1. Prepare 200 g of beetroot.
2. It's 350 g of Salmon Filet.
3. It's 1/2 of onion.
4. Prepare 3 of garlic cloves.
5. It's 2 of big potatoes.
6. You need 1 of lemon.
7. It's of Olives.
8. Prepare of Soy Sauce.
9. It's of Olive Oil.
10. Prepare 1 tbsp of red wine vinegar.
11. It's of Salt.
12. You need of Black Pepper.

Salmon with Roasted Beetroot Created while looking for a nice combination of fish and beetroot. Eduardo Carrara de Araujo Bristol, UK. While the beets are cooking make the sauce and salmon. Heat a cast-iron skillet to a medium-high heat.

Salmon with Roasted Beetroot instructions

1. Cut the lemon. Slice the potatoes and the onions. Crush the garlic cloves..
2. Prepare a tray with aluminum foil, put the salmon on it an season it with soy sauce, salt, black pepper, lemon juice and the crushed garlic. Then add the onions, the olives and finally the potatoes..
3. Cut the beetroot in small cubes, and add it to a tray prepared with aluminum foil. Season the beetroot with olive oil, vinegar, salt and black pepper. Mix it well..
4. Make small packages wrapping the salmon and the beetroot with the aluminum foil. Put them on a pre-heated oven at 200C for around 15min..
5. Open the aluminum foil and check the salmon and beetroot. If necessary put it back to the oven until the beetroot and fish are tender. Be careful to not let the salmon too dry. Making rounds of 5min might be a good idea from this point..
6. Ready!.

Season salmon liberally with salt and pepper on both sides. Combine half the parsley, lemon zest and juice in a small bowl, then spoon over the salmon. Meanwhile, prepare the rice to pack instructions, then transfer to a bowl with the beetroot and its juice, the spring onions, ground coriander, nigella seeds and remaining juice and zest. Place salmon, skin side down, on prepared baking sheet. Spread pesto on top of salmon.