Try to cut the beets uniformly in a small dice so they cook through evenly and quickly in the same pan with the salmon. To accompany the salmon, roast small herbed potatoes such as fingerlings or red creamers. The salmon and beets can be prepped and refrigerated up to 2 hours in advance.
- 1 pound salmon fillet, preferably 1 to 1 1/2-inches thick, cut crosswire into 2 pieces, pin bones removed
- 1 tablespoon extra-virgin olive oil
- 2 thyme, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 medium (4 ounces) beet, trimmed, scrubbed and cut into 1/4-inch to 1/8-inch dice
- 1 medium orange, juice-only
- 1 tablespoon prepared horseradish
- 1 to 2 scallions, white and light green parts, trimmed and thinly sliced crosswire, for garnish
Line a large rimmed baking sheet with aluminum foil.
Place the salmon on one side of the baking sheet and sprinkle the fish with 1 teaspoon each of the oil and thyme. Season with 1/4 teaspoon each salt and pepper.
In a large bowl, toss the beets with the remaining oil and thyme; season with 1/4 teaspoon each salt and pepper. Arrange the beets on the other side of the baking sheet, with an inch or two margin between them and the salmon.
At this point, the salmon and beets can be loosely covered and refrigerated for up to 2 hours.
When ready to roast, preheat the oven to 450 degrees. Uncover the salmon and beets, and roast for 9 to 13 minutes, until the fillets have browned and are just firm to the touch and the beets are tender. Scoop the beets into a medium bowl and add the orange juice and horseradish, tossing lightly to combine; season with salt and pepper to taste. Serve the salmon topped with the beet mixture and a sprinkling of scallions.
Adapted from food writer Tony Rosenfeld.
Tested by Pam Kendrick.
Email questions to the Food Section at firstname.lastname@example.org.