Ingredients
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2 lbs medium beets, trimmed
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3 tbsp olive oil, divided
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2 lbs skin-on salmon fillets
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1 medium orange
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2 tbsp finely chopped parsley
Steps
1
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.
2
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.
3
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.
4
Squeeze juice from the orange over salmon and beets. Garnish with the parsley.
Tips
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.
