Salmon Fillets and Roasted Beetroot Salad

Salmon Fillets and Roasted Beetroot Salad

This recipe for Salmon Fillets and Roasted Beetroot Salad is healthy, delicious and easy to make. Perfect for lunch or dinner.

Ready to get started? Just follow this simple, easy recipe to learn how to make Salmon fillets and Roasted Beetroot  Salad.

Salmon Fillets & Roast Beetroot Salad


For the Roasted Beetroot Salad:

3 Fresh beetroots peeled and cut into wedges

5-6 Radishes

Quarter of a butternut squash

A few sprigs of Rosemary & Thyme

Garlic Clove

1-2 Tbsp Olive Oil

Pinch or 2 of salt

2-3 Teaspoons of honey

For The Salmon Fillets:

2x Salmon Fillets

2 Tbsp of Soy Sauce

1 Tbsp of Mirin (Optional)

1 Tsp Ginger Powder

2 Tsp of sugar or golden syrup

1 Clove chopped garlic

Salt & Pepper

Prep & Cooking Guidance

Roasted Beetroot  Salad

Note: You will need a medium to large sized roasting tin similar to this:

  • Peel the 3x fresh beetroots and slice into wedges.  Add to roasting tin.
  • Cut the radishes in half and add to roasting tin.
  • Slice the butternut squash quarter into small cubes, add to tin.
  • Chop or tear the rosemary and thyme into small pieces
  • Chop the garlic clove
  • Add the rosemary, thyme and garlic to the other ingredients
  • Drizzle with olive oil
  • Mix everything in the roasting tin so the oil and seasoning is evenly spread
  • Season with sea salt
  • Drizzle the honey over the vegetables
  • Oven roast for 25 mins at 180 C (Fan) / 356F

Salmon Fillets

  • Chop the Garlic
  • Add the ingredients to a small bowl and stir together
  • Drizzle the seasoning sauce over the salmon fillets
  • Heat some olive oil in a pan
  • When hot, add the salmon fillets to the pan
  • Pan fry on both sides until fully cooked and crispy

Notes:  Remove the Roasted Beetroot  Salad mix / toss together with a spoon.  Serve warm with salmon and rice.