Best Beet And Dill Roasted Wild Salmon Recipes

Oven Roasted Salmon with Potatoes, Beets, and Fennel image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 19

1 pound Yukon gold potatoes, peeled, cut into wedges, about 3 large potatoes
3 teaspoons extra-virgin olive oil
Coarse salt and cracked black pepper
1 pound beets, tops removed, peeled, cut into wedges, about 3 large beets
1 large head fennel, sliced into 1/4-inch thick slices
1 pound salmon fillet
2 oranges, peeled and sliced horizontally
4 tablespoons tapenade vinaigrette, recipe follows
Tapenade, recipe follows
2 slices toast spread with 2 tablespoons tapenade, cut in 1/2
1/4 cup tapenade, recipe follows
1/4 cup freshly squeezed orange juice
1 teaspoon sherry vinegar
1 tablespoon extra-virgin olive oil
2 cups pitted nicoise olives
2 anchovies
4 cloves garlic
1 tablespoon orange zest
1 tablespoon capers, rinsed

Steps:

Preheat the oven to 450 degrees F.
Place potatoes in a plastic bag with 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto 1 side of a cookie sheet. Place beets in same bag, add 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto same cookie sheet as potatoes, but keep divided. Place fennel in same bag with remaining teaspoon of olive oil, salt and pepper. Toss and shake to coat. Place in a single layer on a cookie sheet. Cook all vegetables, turning once until golden and cooked through, about 20 to 25 minutes. Set aside.
Place salmon, skin side down, in a non-stick pan with an oven-proof handle and season with salt and pepper. Place in oven and cook until fork tender and cooked through, about 15 to 17 minutes.
Distribute orange slices among serving plates. Distribute potatoes, beets and fennel. Divide salmon into four pieces. Place one piece on each plate. Drizzle one tablespoon tapenade vinaigrette per plate over salmon and veggies.
Whisk together all ingredients in a small non-reactive bowl. Taste and adjust seasonings.
Place all ingredients in a food processor and pulse until finely chopped and combined. Taste and adjust seasonings with salt and pepper.

Nutrition Facts : Calories 454 calorie, Fat 22 grams, SaturatedFat 4 grams, Carbohydrate 37 grams, Fiber 10 grams, Protein 29 grams

Beet-and-Dill-Roasted Wild Salmon image

Provided by Martha Stewart

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 8

1 small red beet, peeled and coarsely grated (1/2 cup)
1 cup dill fronds, chopped, plus more for serving
1/4 cup freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
Grated zest of 1 lemon, plus lemon half for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
1 side wild salmon (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
Kosher salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices

Steps:

Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
Remove beet mixture from top of salmon with a spoon; spread over center of potatoes. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil, and bake until salmon is medium-rare, 10 to 12 minutes. Squeeze with lemon, garnish with dill fronds, and serve.