Curtis Stone’s Pan-Roasted Salmon and Beets

Ingredients

• 4 medium beets, preferably golden (1 pound total), scrubbed and very thinly sliced
• 6 tablespoons extra virgin olive oil, divided use
• 1 1/2 pound skinless salmon fillet
• 1 tablespoon each finely chopped fresh chives, flat-leaf parsley, and tarragon
• 3 tablespoon finely chopped shallots
• 1 tablespoon grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 4 cups mixed baby greens
• Coarse salt and freshly ground black pepper to taste

Directions

Step 1

Preheat the oven to 450°F. On a baking sheet, toss the beets with 1 1/2 tablespoons of the oil to coat. Season with salt and pepper. Arrange the beets in the center of the baking sheet forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until tender-crisp. 

Step 2

Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper. 

Step 3

In a large bowl, mix the parsley, chives, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast the salmon for about 15 minutes, or until cooked to medium-rare (slightly rosy in the center). Remove from the oven. Meanwhile, whisk the remaining 4 tablespoons of oil, the shallots, lemon zest and juice into the remaining mixed herbs. Season the dressing to taste with salt and pepper. 

Step 4

Toss the mixed greens with 2 tablespoons of the dressing. Drizzle the remaining dressing over and around the salmon and beets and serve the greens alongside.