Lemony Salmon and Roasted Beet Salad

Name: Lemony Salmon and Roasted Beet Salad
Yield: Serves 4
Ingredients: 1 (1¼-pound) skin-on, center-cut salmon fillet, 1 inch thick; ½ teaspoon plus ⅛ teaspoon, table salt, divided; ¼ teaspoon plus pinch, pepper, divided; 1 teaspoon, grated lemon zest plus 7 tablespoons juice (3 lemons), divided; ½ pound, beets, trimmed, peeled, and cut into ½-inch pieces; ⅓ cup, extra-virgin olive oil; 1 , shallot, minced; 2 tablespoons, capers, rinsed; 3 tablespoons minced fresh dill or, parsley, divided; 6 ounces (6 cups), baby arugula; 2 , recipe, grated

5 comments

The sweet, earthy flavor of roasted beets is paired with rich salmon and a bright lemon-caper dressing.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

The sweet, earthy flavor of roasted beets is especially nice when paired, as it is here, with rich salmon and a bright lemon-caper dressing. But roasting beets in the oven takes an hour or so, and canned beets are hardly a worthy substitute...

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