Salmon and Beet Salad recipe - ingredients, nutrition and when to eat it
This fresh salad combines roasted salmon, beets, and baby greens on one plate. The salmon’s tender, savory flavor pairs beautifully with the beets’ subtle…
This fresh salad combines roasted salmon, beets, and baby greens on one plate. The salmon’s tender, savory flavor pairs beautifully with the beets’ subtle sweetness and the salty tang of cheese, making it perfect for a winter lunch or light dinner.
Salads & light · 20 minutes to cook
Tips: Toss the beets with a little dressing while they’re still warm so the flavor absorbs well.
Tips: Salmon can turn dry if overcooked, so lower the heat and finish cooking when the center is still slightly moist.
Tips: If you’d rather keep the beet color from spreading onto the baby greens, add the beets just before serving.
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Ingredients (1 serving)
- Salmon — 120 g
- Beets — 80 g
- Baby greens — 60 g
- Feta cheese — 25 g
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Lemon — 0.3 pc
- Salt — 0.2 tsp
- Black pepper — 0.1 tsp