beet and dill roasted wild salmon
Beet-and-Dill-Roasted Wild Salmon
Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the crispy potatoes nestled underneath.
Ingredients:
- 1 small red beet, peeled and coarsely grated (½ cup)
- 1 cup dill fronds, chopped, plus more for serving
- ¼ cup freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
- grated zest of 1 lemon, plus lemon half for serving
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 side wild salmon (1 ¾ to 2 pounds; about 1 inch thick at thickest part), skin removed
- kosher salt and freshly ground pepper
- 2 pounds yukon gold potatoes, peeled and cut into ¼-inch slices
Directions:
- Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
- Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
- Remove beet mixture from top of salmon with a spoon; spread over center of potatoes. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil, and bake until salmon is medium-rare, 10 to 12 minutes. Squeeze with lemon, garnish with dill fronds, and serve.
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