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 For The Salad 1 can white beans (drained and rinsed) 2 cans sardines (4.5 oz cans in olive oil, roughly chopped in large chunks) 1 cup cherry tomatoes (halved) 2 green onions (chopped) 1 to 2 jalapenos (chopped, seeds removed if you don't want the heat) 1 cup fresh Italian parsley (chopped) For The Dressing 2 teaspoons Dijon mustard 1 lime (zested and juiced) 1 to 2 garlic cloves (minced) 1 teaspoon sumac 1 to 2 teaspoon Aleppo pepper flakes Instructions Step 1 To make the dressing, combine the mustard, lime zest and juice, garlic, sumac, and Aleppo, and a good dash of kosher salt and black pepper in a small mixing bowl. Whisk, and while whisking vigorously, drizzle in 1/3 cup extra virgin olive oil, until emulsified. Step 2 In a large bowl, combine the beans, sardines, tomatoes, onions, jalapenos, and parsley. Toss gently to combine. Step 3 Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 239.7kcal | Protein: 22.7g | Fat: 7.8g | Carbohydrates: 20.9g
In this bulletin...
Ingredients 2 tbsp honey Juice and zest of 1 lime 1 tbsp olive oil 1 lb boneless skinless chicken, cubed 1 garlic clove, minced Salt & pepper, to taste 2 cups cooked rice (white or brown) 1 tbsp lime juice 1 tbsp chopped cilantro (optional) 1–2 ripe avocados, mashed Juice of ½ lime Salt & pepper, to taste Instructions Step 1 Marinate the chicken In a medium bowl, whisk together the honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add in the cubed chicken. Toss to coat. Cover and refrigerate for 15–30 minutes. Step 2 Cook it golden Heat your best skillet for cooking chicken over medium-high. Sear the chicken without stirring for 2–3 minutes, then cook through, about 6–8 minutes total. Temp should hit 165°F. Step 3 Brighten the rice Fluff the warm rice with a fork. Stir in lime juice, salt, and cilantro if you like. Keep it fresh, not heavy. Step 4 Smash the avocados In a bowl, mash the avocados with lime juice, salt, and pepper. Don’t overdo it you want texture. Think creamy with little bites left in. Step 5 Stack it tall Place a ramekin or ring mold on the plate. Spoon in a layer of rice, then avocado, then the honey lime chicken. Press gently, lift the mold. A little tower of joy. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 420kcal | Protein: 32g | Fat: 18g | Carbohydrates: 32g