Fresh dill combined with Sockeye Salmon and roasted beet mash is a beautiful, healthy combination that your family and guests will love.

We love salmon in this house.Well, I should say that my son loves salmon.  Yesterday was his birthday and since it’s hard to celebrate during the week, we did dinner at home.  Enter Herbed Sockeye Salmon with Roasted Beet Mash. The combination of fresh dill works beautifully with both salmon and beets so it really is culinary destiny.  We roasted the beets to bring out the deep earthy flavor and blended them with cream to give them that mashed potato feeling.  They were absolutely dreamy, creamy and delicious.

Let’s get the salmon in the oven!

Start by peeling your beets.  Beets are very fibrous and the skin should be removed for this particular application. Slice your beets in half, then into thirds to get uniform sizes.  You’ll want to have relatively similar sized cuts so they roast evenly.

Place your beets onto a sheet pan and drizzle with olive oil.  Apply a liberal amount of kosher salt.  Roast for 20 minutes in a 400-degree oven.  The beets will be tender enough for a fork to pierce them but will not easily go through as if you were roasting a potato.

After 20 minutes, remove the beets from the oven and let cool for about 5 minutes.  While they are cooling bring 1 cup of heavy cream to warm in a small pot.  You’ll want the cream warm when adding to the beets.  Place your beets in a food processor or blender and blend for 1 minute.  When they are broken down they will look a bit chunky and this is where the warm cream comes into play.  If using a food processor, turn it to the on position and stream in the warmed cream until well combined.

You could also use an immersion blender as well.  Just add the cream to your pan and blend. Once everything is combined, set aside.

Meanwhile, prepare the herb mixture for your salmon, start by melting 1 stick of butter into a bowl.  Add the fresh dill, tarragon, parsley, garlic powder, kosher salt, and pepper.  Using a whisk to combine your ingredients. Set aside.

Have you ever cooked a fillet of salmon only to have it shrink and distort on you in the oven?  One of the most important steps and the most helpful is to score the skin side of the salmon so it won’t buckle during the cooking process.  I like to score the salmon in approximate locations of fillet size pieces.  About 2-1/2 inches apart.

Place your scored salmon skin side down on your baking tray. Pour your herbed butter mixture on top and add lemon slices.

Bake in a 350-degree oven for 20 – 30 minutes.  Once salmon is baked, remove from oven, fillet into serving sized portions and enjoy!

So simple, quick and easy. Just how we like it!

This is a super easy dinner and perfect for the weeknight and elegant enough for a dinner party on the weekend.  The colors are gorgeous and plate beautifully.  I hope you make this recipe and enjoy the flavors of the land.

What is your favorite fish?  Let me know in the comments, I’d love to hear!

Oh, hey! If you’d like additional vegetables to go with this, check out our 15-minute asparagus and mushroom dish or our one pan roasted cauliflower !

This recipe was also seen and shared on Good Cook’s Facebook page!

Check out our other post that we did for Good Cook! Not So Old Fashioned Cod Cakes with Yogurt Lemon Dill Sauce

Live, Love, Eat!

xoxo

Print Recipe

Herbed Sockeye Salmon with Roasted Beet Mash

Fresh dill combined with Sockeye Salmon and roasted beet mash is a beautiful, healthy combination that your family and guests will love.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Servings: 5

Author: Oven Struck

Ingredients

Roasted Beet Mash

• 3 medium red beets
• 1 cup heavy cream
• 1 tablespoon kosher salt
• 3 teaspoon olive oil

Herbed Sockeye Salmon

• 1-1/2 lbs fresh Sockeye Salmon Fillet
• 1 stick butter
• 2 tablespoons fresh dill
• 1 teaspoon dried tarragon
• 1 tsp dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 medium lemon thinly sliced

Instructions

• Preheat oven to 400 degrees

Roasted Beet Mash

• Peel beets and then cut into like size pieces. Place on a baking tray.
• Drizzle olive oil and add kosher salt. Mix to make sure beets are well coated.
• Place in 400-degree oven for 20 minutes. Remove from oven and let cool for 5 minutes.
• While beets are cooling, warm 1 cup of heavy cream on your stove-top. Place beets into a blender or a food processor and blend. Once blended, stream in the heavy cream until well combined. Set aside and prepare your Salmon.

Herbed Sockeye Salmon

• Drop oven temperature to 350 degrees.
• Score the skin side of your salmon to prevent buckling then place on a baking sheet skin side down.
• Melt butter and add in herbs and spices. Whisk to incorporate. Pour the butter/herb mixture on top of the salmon making sure to cover the entire fillet. Top with thinly sliced lemon.
• Bake for 20 minutes in a 350-degree oven.
• Remove from oven and portion. To serve, place on top of the roasted beet mash.