Blackened Salmon & Roasted Beet Salad
Blackened salmon and salad with a warm roasted beet salad on top of salad greens.
Servings Prep Time
4 15
Cook Time
Servings Prep Time
4 15
Cook Time
Blackened Salmon
Roasted Beet Salad
  1. Pre-heat oven to 425 degrees. Wash and peel the beets. Prep the orange and red onion. Once segments are removed from the orange, squeeze juice from the rind into a bowl and set to the side.
  2. Drizzle a bit of olive oil over each beet. Package each beet in an envelope of aluminum foil.
  3. Place beets on a cookie sheet and put in the oven for 45 mins.
  4. When the beets are cooking, mix your spices for the salmon. Rinse and dry the salmon fillets. Coat both sides of the salmon with the seasoning mixture.
  5. When the beets have finished cooking, carefully remove them from the oven. Be aware that the foil packets will have beet juice inside. Open the packets, and set the beets to the side to cool down.
  6. Pre-heat a medium sized pan (I prefer non-stick) on medium heat. Pour 2 tbsp of extra virgin olive oil in the pan. Add the salmon fillets (I cook 2 pieces at a time). Cook salmon for about 4 mins per side but be sure to check on them to see exactly how dark you want them to be.
  7. Quarter the beets, then cut the quartered pieces on half.
  8. Combine the balsamic vinegar, orange juice and olive oil. Plate the salad greens. Add the beets, onions and orange segments. Drizzle each salad with the dressing. Add salt and pepper (optional).
  9. Add a fillet of salmon to each plate. Enjoy!
Recipe Notes

I love my mom. I can’t wait to see her January 2018 for her birthday. She’s pretty amazing.

If you try the recipe, please take a minute and leave a comment. I promise you’ll enjoy this one!


Shavonne Marie