Ingredients
- 3 tablespoons olive oil, divided
- 24 ounces salmon fillets, (4 fillets)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 12 ounces gold beets, peeled and cut into 1/2 inch wedges (may use regular beets) (2 beets)
- 1/4 cup water
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon grated lime rind
- 5 ounces mixed baby greens (1 package)
- 1 cup fresh blackberries
- 1/4 cup torn fresh mint
How to Make
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Step 1: Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
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Step 2: Sprinkle the salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the fillets to the preheated skillet, skin side down. Cook for 4 minutes on each side, or until done. Remove from the pan.
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Step 3: Place the beets and 1/4 cup water in a microwave-safe bowl. Cover with plastic wrap. Microwave on high for 6 minutes or until tender. Drain.
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Step 4: Whisk together the remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, rind, and juice in a small bowl.
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Step 5: Combine the beets, greens, blackberries, and mint in a large bowl. Add the vinegar mixture and toss gently.
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Step 6: Place 2 cups of the greens mixture on each of 4 plates and top with the salmon fillets.
We hope you enjoy this recipe!
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