Herbed Sockeye Salmon with Roasted Beet Mash

super easy

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.

Peeled and cut beets for roasted beet mash

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.

beets ready for roasting on the sheet pan with olive oil and salt

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.

roasted beets in the food processor with heavy cream

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.

Herb and butter mixture ready for the Sockeye Salmon

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.

Scored sockeye salmon to prevent buckling

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

Herbed Sockeye Salmon on sheet pan with lemons

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!

Elegant and beautiful herbed sockeye salmon with roasted beet mash

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!


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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
Cook Time45 minutes
Total Time55 minutes
Servings: 5
Author: Oven Struck


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


  • 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.
0 from 19 Reviews


  • Kayla

    I love love love colorful meals this beet mash is definitely one I’m going to have to try myself!!

  • Emelia

    I’ve never heard of scoring your salmon before baking it, but I have had it shrink so I will definitely try that trick next time. And that beet mash looks phenomenal!

  • Melanie Frost

    This is definitely an adventurous dish. Personally I am not a fan of beets, I don’t know if I could get myself to try this. But I think my hubby would probably enjoy it.

  • CourtneyLynne

    Omg can we say yum?!? This salmon looks absolutely delicious!!! I will have to give your recipe a try!!!

  • Tara

    I’ve never made salmon before but this looks like a very flavorful and bright dish. I know a few fish fans who will love this recipe.

  • Tereza

    This looks SO delicious! I’m absolutely obsessed with salmon – I think it’s because in Czech republic where I’m originally from we never had it (it’s a country with absolutely no sea or ocean access) so salmon is very expensive there. Here in the UK you can buy it in a supermarket for a few quid – probably cheaper than a chicken! Definitely gonna try your recipe x

  • Cynthia @craftoflaughter

    I’m hate to admit that I can’t eat beets. Almost a phobia since I was a kid! But this looks delicious! I do love salmon though

  • Yona Williams

    My favorite all-time fish is haddock, and I like to eat it fried on Fridays. I am so scary when it comes to cooking seafood. I may have pan-fried salmon a couple of times, and that’s it. I’ve had bad experiences preparing my own shrimp and crab legs. However, I am curious about how the beet mash tastes. Very colorful!

  • Kerri

    5 stars
    Oh my goodness. This looks absolutely delicious. I have been eating beets more and this would be another great way to try them.

  • Toughcookiemommy

    I love salmon dishes and enjoy sampling it prepared a variety of ways. This recipe is really mouthwatering.

  • Rhonda Swan

    Looks great! Thanks for sharing an unstoppable pleaser recipe with us. Cheers!

  • JeeYoung

    5 stars
    So colorful and good for you. I LOVE salmon dishes!

  • Amanda

    This looks delish! I’ve never tried beets before; I love the color. I’ll have to give this recipe a try.

  • Lauren Jane

    This looks SO good! I wonder if the cream can be supplemented by coconut milk…it looks amazing.

  • Charissa | thenotsobusymom

    Roasted beet mash?! Yes, please!!

  • Charissa | thenotsobusymom

    I love trying to roast “new” vegetables! Beets mash! I am going to have to give this a try!!

  • Sharon Chen

    The colors in this recipe are wonderful! It’s definitely healthy, too 🙂

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