Roasted Beet + Salmon Salad (Blue Zone Recipe)

For the beets

• 6 golden beets (about 5 cups of cooked beet wedges)
• olive oil, salt and pepper

For the trout

• 400-450 g salmon, steelhead or rainbow trout
• 1 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the salad

• 1/2 cup dry pearl couscous, cooked
• 4 cups arugula or watercress
• 1/3 cup pistachios
• 1/4 cup fresh chopped dill
• 1/2 cup crumbled goat cheese
• 1/3 cup pomegranate seeds

For the dressing

• 6 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 tbsp maple syrup
• 2 tbsp balsamic or red wine vinegar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 5 tbsp fresh squeezed orange juice (about 1 - 1 1/2 large navel orange)