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Before you jump to Salmon with Roasted Beetroot recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.
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See, you don’t need to stuff your face with junk food when you wish to feel better! Try some of these hints instead.
We hope you got benefit from reading it, now let’s go back to salmon with roasted beetroot recipe. To cook salmon with roasted beetroot you need 12 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Salmon with Roasted Beetroot:
- Prepare 200 g beetroot
- Prepare 350 g Salmon Filet
- Take 1/2 onion
- Get 3 garlic cloves
- Prepare 2 big potatoes
- Get 1 lemon
- Get Olives
- Provide Soy Sauce
- You need Olive Oil
- Prepare 1 tbsp red wine vinegar
- You need Salt
- Provide Black Pepper
Steps to make Salmon with Roasted Beetroot:
- Cut the lemon. Slice the potatoes and the onions. Crush the garlic cloves.
- Prepare a tray with aluminum foil, put the salmon on it an season it with soy sauce, salt, black pepper, lemon juice and the crushed garlic. Then add the onions, the olives and finally the potatoes.
- Cut the beetroot in small cubes, and add it to a tray prepared with aluminum foil. Season the beetroot with olive oil, vinegar, salt and black pepper. Mix it well.
- Make small packages wrapping the salmon and the beetroot with the aluminum foil. Put them on a pre-heated oven at 200C for around 15min.
- Open the aluminum foil and check the salmon and beetroot. If necessary put it back to the oven until the beetroot and fish are tender. Be careful to not let the salmon too dry. Making rounds of 5min might be a good idea from this point.
- Ready!
Paired with roasted salad potatoes and a salad this salmon dish makes a perfect weekday supper which you can leave to cook whilst you get on with other things. Drizzle over hot beetroot; toss to coat beetroot. Meanwhile, put salmon fillets into a small frying pan; season with black pepper. Pour over stock, add bay leaf and cover pan. To make the horseradish mash, place the potato in a medium saucepan of cold, salted water over high heat.
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