Name: Seared salmon with roasted beets
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 oz beets, peeled and cut into 3/4-inch wedges; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 7 oz skin-on salmon fillet, patted dry; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

498 calories

Protein: 43g; 34% of calories
Carbs: 12g; 10% of calories
Fat: 32g; 56% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 400°F. On a half-sheet pan, toss the beets with half the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 40 minutes, turning the wedges once halfway through, until tender when pierced with a fork.
In the last 10 minutes of roasting, season the salmon with the remaining salt and pepper. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and press it flat with a spatula for 10 seconds. Cook for 5 minutes until the skin is crisp and the flesh is opaque about two-thirds up the side. Flip and cook 2 to 3 minutes more. Done when fish flakes easily with a fork, 145°F.
Toss the roasted beets with the fresh parsley and half the lemon juice. Plate the beets alongside the salmon, finishing the fish with the remaining lemon juice.

Nutrition

Ingredients

Instructions

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