Zesty salmon with roasted beets & spinach

Zesty salmon with roasted beets & spinach

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(5 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 2
This fresh and filling salmon supper is packed full of heart healthy ingredients, is rich in calcium, iron and vitamin C and makes up 4 of your 5 a day

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal543
  • fat32g
  • saturates5g
  • carbs27g
  • sugars22g
  • fibre10g
  • protein33g
  • salt0.6g
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Ingredients

  • 4 small fresh beetroots, about 200g
  • 1½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp coriander seeds, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 skinless salmon or trout fillets
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2½ small oranges, zest of 1 and juice of half
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp pumpkin seeds
  • 1 garlic clove
  • 1 red onion, finely chopped
  • 4 handfuls baby spinach leaves
  • 1 avocado, thickly sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

Method

  1. Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel. Bake for 45 mins or until the beetroots are tender then top with the salmon, scatter over half the orange zest and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.

  2. Meanwhile cut the peel and pith from 2 oranges then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.

  3. Remove the parcel from the oven and carefully lift off the fish. Tip the beetroot into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

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Comments (2)

laney12's picture

This was very tasty and had lots of texture. The combinations worked well with the salmon.

mlgchef99's picture
5

I would recommend this, but could do with more as I was left feeling hungry

Questions (1)

Jon Cage's picture

Shouldn't the ingredients indicate 1.5 oranges not 2.5 oranges? Otherwise, what happens to the remaining orange in this: "zest of 1 and juice of half"?

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