A simple, minimal hassle weeknight meal that tastes delicious, is gluten free and low in carbohydrates. A great dish for entertaining as it presents well and won’t have you stuck slaving away in the kitchen. Another great addition would be to add sweet potato cubes to roast in with the beetroot; and serve with a simple side salad of rocket with a lemon and olive oil vinaigrette. I would add 1-2 beetroot per person. This spice mix below is enough for approximately 4 salmon fillets.
- Beetroot peeled and cut into wedges
- Salmon fillets skin removed
- Sea salt
- Olive oil
- ½ tsp Black peppercorns
- ½ tsp pink peppercorns
- 1.5 tsp coriander seeds
- ½ tsp dried rosemary
- 4 salmon fillets skin removed
- Chopped fresh chives
- Chopped fresh parsley leaves
Preheat the oven to 200 degrees Celsius. Place beetroot wedges on a baking sheet and coat with a drizzle of olive oil, salt and pepper. Roast in the oven for approximately 10 minutes, stir and then continue roasting until tender and lightly browning, approximately 30 minutes.
While beets are roasting coarsely grind the spices together (enough so they can be rubbed over the fish) with a mortar and pestle or an electric spice grinder. Make sure to start with the peppercorns first as they are harder than the other herbs and spices.
Brush the salmon with a little olive oil then rub the spice mixture over the fillet. Place salmon fillets on a tray covered in baking paper and broil salmon on the top rack of the oven for approximately 10 minutes to cook through with a light pink centre. Plate salmon fillets, sprinkle with chopped chives and parsley and serve with the roasted beet wedges.