Roasted Salmon & Beet Salad
Roasted salmon pairs so well with this beet salad and, of course, our Pinot Noir. In just under 30 minutes you’ll have a fantastic wine-country meal.
- 4 skin-on salmon fillets
- 2 tbsps EVOO, divided into 1 tbsp each
- 1 tsp sea salt, saving 1/2 tsp
- 2 lemons, halved lengthwise
- 1 tbsp chopped dill
- 1 bunch of beets, pre-cooked and quartered or sliced
- 1/4 cp slivered or chopped almonds
- 1 bunch fresh spinach
- fresh ground black pepper
Cook the beets the night before and chill. Or purchase pre-cooked beets. We recommend boiling the beets with the skin on for 30 minutes to lock in the color. When cool, either cut them into slices or quarters.
Preheat the oven to 450 degrees. Place a rimmed baking sheet on the center rack to heat.
Pat the salmon dry. Drizzle the fish all over and season with 1/2 tsp of sea salt.
When preheating completes, pull the pan from the oven and place the lemon halves, cut side down, and the salmon with the skin side down on the hot pan. Return to the pan to the oven and reduce temperature to 300 degrees. Roast until the salmon flakes easily with a fork, around 12 minutes.
Toss the beets, almonds, and spinach with the remainder of the oil and salt. Squeeze one of the roasted lemon halves over the mix and stir.
Cut the remainder of the lemon into quarters for garnish. Plate the fish with the salad and sprinkle the dish with chopped dill and ground pepper. Enjoy!
Save the beet greens to saute with another meal later! Butter, garlic, S&P, and maybe a little cheese.