Salmon Roasted with Citrus and Beet

Here is a fresh citrusy take on roasted salmon, nested in a bet of grated carrot and beet.

1-1/2 lb salmon fillet

dried dill weed

1 Navel orange sliced into wedges

1 lime, sliced into wedges

1 purple onion, sliced into wedges

1 Tbsp olive oil

1 cup red beet, shredded

1 cup carrot, shredded

2 cloves garlic, minced

juice from 1/2 navel orange

1 Tbsp olive oil

Spice glaze:

1/2 tsp ground coriander

1/2 tsp garlic powder

1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

juice form 1/2 navel orange

1 Tbsp olive oil

Preheat oven to 400F.  Mix the beet, carrot, garlic, orange juice and oil in a bowl.  

In another bowl, toss together the orange, lime and purple onion with olive oil.

Mix together the spice glaze in a small bowl.

Lay the salmon fillet on an oiled rimmed roasting sheet.  Surround with beet-orange mixture.  

Coat salmon with spice glaze and scatter citrus-onion mixture about dish.  Season with a dash of dill.

Roast salmon for about 20-30 minutes, until just cooked through.

Serves 4.

Cook’s Note: here I used two medium salmon fillets to make enough for 6.