Roasted Salmon and Golden Beets
Recipe submitted by: Amy Pickett
Recipe courtesy of: EveryDay with Rachael Ray Magazine
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
- 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. 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.
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