Pan Roast Salmon with Roasted Beetroot & Herbs
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Australian
Pan Roast Salmon with Roasted Beetroot & Herbs
Description
This Pan Roast Salmon with Roasted Beetroot & Herbs recipe centers on king salmon fillets cooked skin-side down in vegetable oil for a crisp texture, then finished to preferred doneness either by searing or roasting. Baby beetroots are wrapped and roasted until tender, peeled warm, then dressed with lemon juice and olive oil to retain earthiness with bright citrus accents. Thinly sliced fennel and radish combine with fresh tarragon, parsley, and dill, dressed in chardonnay vinegar and olive oil for a light, herbaceous salad.
The finished dish is plated by spreading labneh on plates for a creamy base, topping with the fennel salad and roasted beetroots, and sitting the salmon atop. A squeeze of fresh lemon juice finishes the flavors, linking the fatty salmon with the tangy vegetables and fresh herbs. The salmon delivers a balance of crisp skin and moist interior, while the beetroot offers softness and subtle sweetness.
This dish suits a thoughtful meal served as a main course, pairing elements that showcase a range of textures and fresh ingredients without heavy sauces. The combination of roasted vegetables, fresh herbs, and labneh base complements the salmon’s richness, making it a dish focused on clean flavors and careful cooking.
Ingredients
- 2 baby beetroot
- olive oil extra virgin
- 1 lemon juice only
- 160 grams king salmon fillet or ocean trout, x4
- 60 milliliters vegetable oil
- white pepper
- 1 fennel medium bulb
- 4 radish
- 1/4 tarragon bunch
- 1/4 flat-leaf parsley picked, roughly choped
- 3 dill sprigs
- 20 milliliters chardonnay vinegar
- 80 milliliters olive oil extra virgin
- 100 grams labneh
Instructions
- Preheat the oven to 150° Celsius (300° Fahrenheit).
Vegetables
- Trim and wash the beetroots.
- Wrap them in foil with a little seasoning and oil.
- Roast for 45 minutes or until tender.
- Peel while they are warm and trim to neaten.
- Dress with a little olive oil and lemon juice. Set aside.
- Shave the fennel as thinly as possible.
- Slice the radishes into thin rounds. Place into a bowl with herbs and dress with chardonnay vinegar and olive oil.
- Season.
Pan Roast Salmon:
- Heat a fry-pan to high heat and add vegetable oil.
- Season the fish and place in the pan. Turn the heat down to a medium and gently cook skin side down until crisp.
- Turn the fish over or place the fry-pan in the oven to roast to the desired done-ness.
Plating:
- While the fish is cooking, divide the labna between four plates, smear to create a base.
- Divide the fennel salad and beetroots between plates and sit the fish on top.
- A good squeeze of lemon to finish.
Notes
User Reviews
Overall Rating
4.9
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