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Elegant and beautiful herbed sockeye salmon with roasted beet mash
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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

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.