Food Recipes Roasted Salmon With Beet Salad Be the first to rate & review! Hot tip: Roasting is a foolproof way to perfectly cook fish. By Ali Ramee Ali Ramee Ali Ramee has been developing and testing recipes for nearly a decade. Highlights: *Started out as a kitchen intern on America's Test Kitchen *Spent over two years as a line cook at Petit Crenn and FLOUR + WATER LLC *Spent two years as a sous chef and food stylist at Sun Basket *Is now a recipe tester at Meredith Real Simple's Editorial Guidelines Published on July 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts There's nothing worse than buying a nice piece of salmon and then overcooking it. Enter roasting, a favorite way to cook salmon so every bite is melt-in-your-mouth tender. While the fish bakes, you'll toss a quick beet and kale salad together, made super quick thanks to pre-cooked beets. A dill dressing makes for a classic pairing, and cuts through the rich salmon. Serve with a dry white wine like sauvignon blanc or pinot grigio. This is a light meal, if you want to add more volume to the salad, try some cubed avocado in the mix. Ingredients 4 7-oz. skin-on salmon fillets, patted dry 2 tablespoons olive oil, divided 1 ¼ teaspoons kosher salt, divided 1 lemon, halved .50 cup plain whole-milk Greek yogurt 1 tablespoon chopped fresh dill, plus more for serving 2 8.8-oz. pkg. precooked whole beets, quartered ¼ cup chopped roasted almonds 2 ounces baby kale (about 2 cups) freshly ground black pepper, for serving Directions Preheat oven to 450°F with a rimmed baking sheet on center rack. Drizzle salmon all over with 1 tablespoon oil and season with ½ teaspoon salt. Remove baking sheet from preheated oven. Add lemon halves, cut side down, and salmon, skin side down, to hot baking sheet. Return baking sheet to oven and reduce temperature to 300°F. Roast until salmon flakes easily with a fork, 10 to 14 minutes. Meanwhile, whisk yogurt, dill, and ½ teaspoon salt in a small bowl until combined. Toss together beets, almonds, kale, and remaining 1 tablespoon oil and ½ teaspoon salt in a medium bowl. Squeeze 1 charred lemon half over beet mixture; stir to combine. Squeeze remaining charred lemon half over yogurt mixture; stir to combine. Serve salmon with beet salad and a dollop of yogurt mixture. Sprinkle with chopped dill and several grinds of pepper. Rate it Print Nutrition Facts (per serving) 528 Calories 28g Fat 20g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 528 % Daily Value * Total Fat 28g 36% Saturated Fat 6g 30% Cholesterol 126mg 42% Sodium 982mg 43% Total Carbohydrate 20g 7% Dietary Fiber 6g 21% Total Sugars 3g Protein 48g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.