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Prep time
20 minutes
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Cook time
1 hour
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Serves
1-2
Author Notes
This flaky salmon and beet puree recipe is a true feast for the senses. The melt-in-your-mouth salmon pairs perfectly with the earthy sweetness of the beets, creating a dish that's as beautiful as it is delicious. It's a meal that's sure to leave your taste buds singing with delight! —Luana Paiva
Ingredients
- For the Salmon
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2
Salmon Fillets Skin On
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1 tablespoon
Olive Oil
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Salt and Black Pepper to Taste
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Lemon Wedges for Serving
- For the Beets Puree
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2
Medium sized Beets - Peeled and Diced
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1 tablespoon
Olive Oil
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1 tablespoon
Balsamic Vinegar
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1 teaspoon
Garlic Powder
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Salt and Pepper to Taste
Directions
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Preheat your oven to 400°F (200°C).
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Toss the diced beets with olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
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Spread the beets on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until they are fork-tender.
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Once roasted, allow the beets to cool slightly.
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Transfer the roasted beets to a blender or food processor. Blend until smooth, adding a bit of water if needed to reach your desired consistency.
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Season the beet puree with additional salt and pepper to taste. Set aside.
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Pat the salmon fillets dry with paper towels. Place them on a baking sheet lined with parchment paper.
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Brush the salmon fillets with olive oil and season with salt and black pepper.
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Bake the salmon in the preheated oven for about 12-15 minutes or until the salmon easily flakes with a fork. Cooking time may vary based on the thickness of the fillets.
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Spoon a generous amount of beet puree onto each plate. Place the flaky oven-baked salmon fillets on top of the beet puree. Garnish with fresh dill and toasted pine nuts if desired.
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