Fresh-Pressed Olive Oil Club

Curtis Stone’s Pan-Roasted Salmon and Beets

Curtis Stone’s Pan-Roasted Salmon and Beets

Australian celebrity chef Curtis Stone champions healthy eating while minimizing dinner dishes with this recipe. Generally, we’ve noticed Aussies love their beets, even putting them on hamburgers. 


  • 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


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. 

Serves 4Recipe from Curtis Stone