Grilled Salmon with Beetroot

Instructions

1. 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. 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. 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. 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. 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. 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. 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.