Roasted Salmon With Beet Salad
Roasted salmon, beet and arugula salad, creme fraiche, almond dressing
0 / 5
575 cal
15 min
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Recipe Ingredients
- (a) roasted beets
- (b) frisee, arugula
- (c) hazelnut dressing
- (d) salmon
- (e) creme fraiche
- (f) hazelnuts
Equipment Needed
- mixing bowl
- scissors
- seasoning plate
- skillet or sauté pan
- spatula
- dinner spoon
- salad tongs
- plate lined w/ paper towel
Recipe Directions
- 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.
- 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.
- 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.
- 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.
- 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.
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