Roasted Salmon With Beet Salad

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Add the roasted beets (a) and arugula & baby frisee (b) to a mixing bowl. Season with a pinch of salt and pepper. Pour the almond dressing (c) on top but do not toss.
3. Use scissors to cut open the package of salmon (d) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan.
4. Place the salmon in the pan and sear for 3 and 1/2 minutes. Then, use a spatula to flip the salmon over and sear on the other side for 1 minute. (If you are preparing 4+ servings, sear the other side for 2 minutes). After searing, place the salmon on a plate lined with paper towel.
5. Spoon the creme fraiche (e) on to your serving plates. Use the back of a spoon to smear the creme fraiche across the plate. Toss the beet & arugula salad and spoon on top of the creme fraiche. Place the salmon beside the salad. Sprinkle toasted almonds (f) over the dish.