Roasted Salmon and Golden Beets

Roasted Salmon and Golden Beets

by 13 people

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Makes: 6 servings

  • 2 large golden beets (1 1/4 lbs. total), peeled and thinly sliced
  • 4 1/2 tablespoons EVOO
  • 1 3/4 pounds skinless salmon fillet
  • 3 tablespoons finely chopped shallots
  • 1 tablespoon finely grated lemon zest
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon
  • 4 cups mixed spring salad greens
  1. Preheat oven to 450 degrees . In 9-by-13-inch baking dish, toss beets and 1 tbsp. EVOO; season. Spread in dish and roast 10 minutes. Place salmon on beets and brush with 1/2 tbsp. EVOO; season. Cover baking dish with foil and roast until salmon is still slightly pink in center, 15 minutes. Meanwhile, in bowl, whisk remaining 3 tbsp. EVOO, shallots, zest, juice and tarragon; season. Divide salmon and beets among plates with salad greens and drizzle with tarragon sauce.