May 13, 2025
Spice Crusted Salmon & Beets
Spice Crusted Salmon & Beets
2 servings | 25 minutes
INGREDIENTS
- 12 ozs Salmon Fillet
- 1 1/2 tbsps Extra Virgin Olive Oil (divided)
- 1 tsp Steak Spice Seasoning
- 2 Beet (medium, diced)
- 1/3 cup Water
- 2 tbsps Shallot (chopped)
- Sea Salt & Black Pepper (to taste)
- 1 1/2 tsps Red Wine Vinegar
- 1/4 cup Parsley (chopped, optional)
METHOD
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the salmon on the baking sheet. Brush with 1/3 of the oil and season with steak spice seasoning. Bake in the oven for 15 to 20 minutes or until cooked through.
- Meanwhile, in a saucepan, add the beets, water, and shallots. Season with salt and pepper. Cook, covered on medium, for about 15 minutes or until tender. Reserve the juices.
- In a large bowl, whisk together the vinegar, parsley, and the remaining oil. Season with salt and pepper and add the beets and its juices. Mix to coat.
- Serve the salmon with the seasoned beets and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately one cup of beets with salmon.
- More Flavor: Add greens to the beets. Enjoy hot or cold.
- Serve it With: Your favorite grains, mash potatoes and/or steamed broccoli.
Nutrition Facts
Amount per serving
361 calories
18g fat
11g carbs
3g fiber
6g sugar
40g protein
87mg cholesterol
323mg sodium
2mg iron
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)