Herb roasted salmon and golden beets

Cooking Fish Herb roasted salmon and golden beets

Increase your fish intake with this delicious roast salmon.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 235C (215C fan-forced).
  2. On a baking tray, toss the beets with 1 1/2 tablespoons of the olive oil to coat and season with salt and pepper. Arrange the beets in the centre of the baking tray, forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until they are crisp-tender.
  3. Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper. In a large bowl, mix the chives, parsley, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast for about 15 minutes, or until the salmon is still slightly rosy in the centre.
  4. Meanwhile, into the bowl of the remaining mixed herbs, whisk the remaining 3 tablespoons oil, shallots, lemon zest and juice. Season the dressing to taste with salt and pepper. Drizzle the dressing over and around the salmon and beets to serve.

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2 bunches Hatters Golden Beets, trimmed, scrubbed, very thinly sliced lengthwise
5 tbsp extra-virgin olive oil
4 skinless salmon fillets
1 tbsp fresh chives, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
3 tbsp finely chopped shallots
1 tbsp fine lemon zest
1/4 cup fresh lemon juice

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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