Grilled Salmon with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Grilled salmon with beetroot is a beautiful combination that tastes restaurant quality but couldn't be simpler to make at home. Salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, while the earthy sweetness of beetroot creates the perfect complement. The balsamic glaze brings everything together with a touch of honey, creating this gorgeous caramelized finish. It's elegant enough for guests but easy enough for a Tuesday night when you just want something nourishing and delicious.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 3 mediumfresh beetroots(peeled and cut into wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 2garlic cloves(minced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the beetroot wedges with 2 tablespoons of olive oil, salt, pepper, and fresh thyme. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Tip: Cut beetroots into uniform sizes so they cook evenly.
- 2
While the beetroots roast, prepare the salmon. Pat the fillets dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry salmon ensures better searing and crispier skin.
- 3
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place salmon fillets skin-side down in the pan.
Tip: Don't move the salmon immediately; let it sear undisturbed for 4 minutes to develop a golden crust.
- 4
Cook the salmon skin-side down for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes on the flesh side until cooked through.
Tip: The salmon should flake easily with a fork when done; avoid overcooking to keep it moist.
- 5
In a small bowl, whisk together balsamic vinegar, honey, and minced garlic to create the glaze.
Tip: The honey balances the acidity of the vinegar for a well-rounded flavor.
- 6
Drizzle the balsamic glaze over the roasted beetroots and gently toss to coat.
Tip: Add the glaze at the last moment to maintain the beetroots' texture.
- 7
Plate the salmon and beetroots together, garnishing with fresh lemon wedges and any remaining thyme sprigs.
Tip: A squeeze of fresh lemon juice brightens the entire dish just before serving.
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