Spice-Crusted Roast Salmon with Ginger Beets

Spice-crusted roast salmon shines with a zesty kick from ginger beets, creating a vibrant dish that's both satisfying and easy to whip up for any occasion.

Course Main Course

Cuisine American

Keyword ginger beets, healthy dinner, roast salmon, seafood, spice-crusted

Prep Time 20

Cook Time 30

Total Time 50

Servings -6 servings

Calories 400kcal

Author Liza A

Ingredients

1 ½ lbs beets peeled and cut into wedges
1 tablespoon finely chopped peeled fresh ginger
½ teaspoon fine sea salt
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon rainbow peppercorns black, white, pink and green
1 teaspoon coriander seeds
½ teaspoon dried rosemary
½ teaspoon coarse sea salt
1 whole side about 2 lbs salmon
Chopped parsley

Instructions

Position one oven rack on top and another one in the middle and then preheat oven to 450°F.
Place beets in on a rimmed baking sheet in a single layer. Sprinkle with ginger, fine sea salt and 1 tablespoon olive oil. Toss to coat. Cover tightly with foil and roast in the middle of the oven for 15 minutes.
Meanwhile, place peppercorns, coriander seeds, rosemary and coarse sea salt in a spice grinder (mortar and pestle may also be used). Pulse or crush until the mixture is very coarsely ground. Line a large rimmed baking sheet with aluminum foil, oil the foil and place salmon on top; fold the tail section under if the fillet is too large for the baking sheet. Brush salmon with remaining 2 teaspoons olive oil and sprinkle with peppercorn mixture. Set aside.
After the beets has been roasted for 15 minutes, remove the foil and stir the beets to ensure even cooking. Place the salmon on top rack of the oven and roast with the beets for 12 minutes.
Transfer roast salmon to a platter and serve with the beets. Sprinkle with chopped parsley.
Enjoy!

Notes

Recipe adapted from wholefoodsmarket.com

If you cannot find rainbow peppercorns, you may used the regular ones.

Nutrition