Grilled Salmon over Roasted Beet and Apple Salad
Equipment
- Grill
- Baking Sheet
- Mixing Bowl
Ingredients
- 4 (6-ounce) salmon fillets
- 4 medium beets, peeled and cut into wedges
- 2 large apples, cored and thinly sliced
- 8 cups arugula
- 1/4 cup olive oil, divided
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped walnuts
- 4 ounces crumbled goat cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F. Place the beet wedges on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 30 minutes until tender, then set aside to cool slightly.
- While the beets roast, brush the salmon fillets with 1 tablespoon olive oil and sprinkle with thyme, salt, and pepper on both sides.
- Heat a grill or grill pan over medium-high heat. Cook the salmon for 4 to 5 minutes per side until it flakes easily with a fork.
- In a small bowl, whisk the remaining 2 tablespoons olive oil with the balsamic vinegar, a pinch of salt, and a pinch of pepper to make the dressing.
- In a large bowl, combine the arugula, roasted beets, and apple slices. Drizzle with the dressing and toss gently.
- Divide the salad among four plates. Place one salmon fillet on top of each portion and finish with walnuts and goat cheese.
Notes
Roast the beets a day ahead and store them in the fridge so assembly stays quick on a busy weeknight. Use crisp apples like Honeycrisp or Fuji to keep the texture bright against the soft beets. If you prefer a milder green, swap arugula for baby spinach.
Course: Main Course
Cuisine: American
Equipment: Grill, Baking Sheet, Mixing Bowl
Cuisine: American
Equipment: Grill, Baking Sheet, Mixing Bowl