Herb roasted salmon and golden beets

Herb roasted salmon and golden beets

(1) Rate it

  • 0:10 Prep
  • 0:35 Cook
  • Easy

Increase your fish intake with this delicious roast salmon.

Featured in
Easter, Easy entertaining


  • 2 bunches Hatters Golden Beets, trimmed, scrubbed, very thinly sliced lengthwise
  • 5 tablespoons extra-virgin olive oil
  • 4 skinless salmon fillets (about 180g each)
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • 3 tablespoons finely chopped shallots (about 2 medium)
  • 1 tablespoon fine lemon zest
  • 1/4 cup fresh lemon juice


  • Step 1
    Preheat the oven to 235C (215C fan-forced).
  • Step 2
    On a baking tray, toss the beets with 1 1/2 tablespoons of the olive oil to coat and season with salt and pepper. Arrange the beets in the centre of the baking tray, forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until they are crisp-tender.
  • Step 3
    Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper. In a large bowl, mix the chives, parsley, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast for about 15 minutes, or until the salmon is still slightly rosy in the centre.
  • Step 4
    Meanwhile, into the bowl of the remaining mixed herbs, whisk the remaining 3 tablespoons oil, shallots, lemon zest and juice. Season the dressing to taste with salt and pepper. Drizzle the dressing over and around the salmon and beets to serve.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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