Dill salmon with beets

After seeing all the posts from fellow bloggers with salmon, I thought it was high time I posted my recipe;)  Even if you have your own way of cooking salmon, I hope you keep the other yummy additions in mind… Like one of my favorites, BEETS!

Salmon: First, pre-heat the oven to 350 degrees. Next, drizzle olive oil on the bottom of an oven-safe pan, and place the salmon in it. In addition, place a dollop of butter or ghee on top. Finally, season the salmon with salt, dill, and any other spices you desire, and pop in the oven! Depending on the size of your salmon, this could take 15-30 minutes. The key to making sure your fish is yummy and done, is if it’s flaky!

Beets: Just like lots of other times, this side dish consists of food I gathered from the PCC cold bar! They had this really good mix with orange beets, grapefruit, oranges, and arugula a couple weeks ago. I was so excited when it appeared again at the cold bar, just in time for the salmon. Also, they always tend to have either a mix of purple beets, walnuts, and Dijon, as well as plain marinated beets. I’m sure beets are delish roasting yourself, but I prefer putting my effort into other root vegetables… You could even include these roasted potatoes that I put in my Valentine’s Day Dinner.

Dressing: Drizzled on the salad is a balsamic dressing.

Hint: Strawberries are berry very good with balsamic:) In this dressing, the rule of vinegar and oil my mom always tells me is 2 part oil, 1 part vinegar. Following that rule of one part balsamic vinegar, this dressing also contained olive oil, dijon, maple syrup/agave, and salt! As simple as that! Well, don’t forget to whisk your dressing, nobody wants an unexpected bite of dijon;)

You can have the salad and sides ready long before the salmon is cooked, even! That’s the kind of meal I like:)


I also wanted to share the salad I made a day or so later, with only purple beets, using up the left-over salmon:) In the featured image, the salmon was warm on a bed of lettuce. This left-over dish could be treated a little more like a typical, filling lunch salad using up fish left-overs:)

Enjoy! Definitely if you have it both versions… Hot and cold:)

Just as yummy cold as warm!

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