¼ cup fresh flat-leaf parsley (finely chopped or mixed in food processor together with tarragon)
¼ cup fresh tarragon (finely chopped or mixed in food processor together with parsley)
1 tablespoon lemon zest (grated)
Variation: For more baked salmon texture that is cooked thru, lower the oven temp to 375 before placing in the oven and cook for 5-10 mins longer than above.
Method
Preheat the oven to 450°.
Slice the beets very thin using a mandolin or food processor with the slicing disk. Toss with 1 + tablespoons of olive oil and line up on a baking sheet (covered in parchment paper – optional for easy clean up.) Season with salt. They should be arranged in the center of the sheet, and will become a bed for the salon to roast upon.
Roast the beets for about 20 minutes
Take the sheet out of the oven and place the salmon on top of the beets. Brush the salmon with ½ tablespoon of olive oil and season with salt and pepper. Cover with the parsley tarragon mixture – saving 1 tbsp for the dressing.
Roast the salmon for 15 minutes until pink and tender on the inside, making sure not to overcook. While it’s cooking, whisk the remaining 4 tablespoons of olive oil with the shallots, lemon zest, and juice into the remaining herb mixture. Salt and pepper as needed.
Toss your mixed greens with some of the dressing. Drizzle small amount over and around the salmon and beets. Serve alongside the greens.
