Roasted Salmon and Beets with Herb Vinaigrette


  • 1 lb. medium beets, preferably golden, scrubbed and very thinly sliced lengthwise
  • 6 tbsp. extra virgin olive oil
  • 1 1/2 lb. skinless salmon fillet, in 1 piece (from wide end)
  • 1 tbsp. finely chopped fresh chives
  • 1 tbsp. finely chopped fresh flat-leaf parsley
  • 1 tbsp. finely chopped fresh tarragon
  • 3 tbsp. finely chopped shallots
  • 1 tbsp. finely grated lemon peel
  • 1/4 c. fresh lemon juice
  • 4 c. mixed baby greens


  1. Preheat oven to 450 degrees F.
  2. On rimmed baking sheet, toss beets with 1 1/2 tablespoons oil to coat. Season with kosher salt and freshly ground black pepper. Arrange beets in center of sheet, forming a bed large enough to hold salmon. Roast beets about 20 minutes or until crisp-tender.
  3. Place salmon on top of beets. Brush salmon with 1/2 tablespoon oil; season with salt and pepper. In large bowl, mix chives, parsley, and tarragon; sprinkle all but 1 tablespoon of mixed herbs over salmon.
  4. Roast salmon about 15 minutes or until cooked to medium-rare (slightly rosy in center). Remove from oven.
  5. Meanwhile, whisk shallots, lemon peel and juice, and remaining 4 tablespoons oil into remaining mixed herbs. Season dressing to taste with salt and pepper.
  6. Toss greens with 2 tablespoons of dressing. Drizzle remaining dressing over salmon and beets; serve greens alongside.

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