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Slow-Roasted Salmon over Beets

Freshly squeezed orange juice brings a touch of sweetness to heart-healthy salmon and nutrient-packed beets in this sheet pan dinner that requires only 5 ingredients.

Serves 8
Ready in 55 mins
Prep time 10 mins
Cooking time 45 mins
337 calories per serving


> 2 lbs medium beets, trimmed
> 3 tbsp olive oil, divided
> 2 lbs skin-on salmon fillets
> 1 medium orange
> 2 tbsp finely chopped parsley


Preheat oven to 450°F. Wash and scrub the beets well. Dry with paper towels. With a mandoline or very sharp knife, thinly slice beets.
Line a large rimmed baking sheet with parchment. In a medium bowl, toss the beets with 2 tbsp oil, salt, and pepper. Arrange on prepared pan, spreading out in even layer. Bake 20 min.
Remove pan from oven and reduce oven temperature to 325°F. Arrange the salmon between beets, skin-sides down, moving some beets aside as needed. Brush salmon with remaining 1 tbsp oil. Season with salt and pepper. Return pan to oven and cook 25–30 min., until beets are tender and salmon is cooked through.
Squeeze juice from the orange over salmon and beets. Garnish with the parsley.


To serve as another meal for 4, reserve 2 salmon fillets and 2 cups beets after roasting. On a platter, arrange 8 cups loosely packed salad greens. Top with reserved beets; 1 cup diced cucumber; and 2 cups grape tomatoes, halved. Remove skin from reserved salmon and break into bite-size chunks over salad. Drizzle with ¼ cup store-bought white balsamic vinaigrette. Season with salt and pepper to taste.

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