A simple crust of toasted pistachios takes salmon from everyday delicious to special enough for guests. For even cooking, look for a fillet that is about the same thickness throughout, or ask at the fish counter to trim off the tail end. While the salmon roasts, you can whisk together the Dijon mustard vinaigrette and add the salad ingredients to the bowl. If you like slightly wilted salad, toss it with the dressing while the salmon finishes so it has time to wilt a bit. For a more crisp salad, toss with the dressing at the table. Serve with rice pilaf or farro.
2 medium-size golden beets
1/4 cup finely chopped unsalted pistachios, toasted
Preheat oven to 450°F. Peel beets, and cut into 1/2-inch wedges. Place in a small baking dish; cover and bake until tender, 25 to 30 minutes.
Stir together pistachios, mustard, and lemon zest in a small bowl. Place salmon on a baking sheet lined with aluminum foil, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spoon pistachio mixture on top of salmon; pat into an even layer. Bake at 450°F until a thermometer inserted in thickest portion registers 130°F, 15 to 16 minutes.
Whisk together oil, lemon juice, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; reserve 3 tablespoons of the dressing. Add beets, kale-spinach mix, and onion to bowl with dressing, and toss to coat. Transfer to a platter. Place salmon fillet on salad. Drizzle with reserved 3 tablespoons dressing.
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