Crispy Salmon with Roasted Beets and Garlicky Lemon Yogurt Sauce
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Cook time: 
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Serves: 2 servings
A super simple, but elegant weeknight meal!
  • 4 teaspoons olive oil, divided
  • 6 beets (golden or red) peeled and chopped into a ½ inch dice
  • ⅓ cup greek yogurt
  • ⅛ teaspoon salt, plus more for seasoning
  • 1 teaspoon lemon juice
  • ¼ teaspoon lemon zest
  • 1 small garlic clove, grated
  • 2 center-cut salmon filets (about 6 ounces each)
  • Chopped chives for garnish (optional)
  1. Preheat oven to 375 degrees. Toss beets with 2 teaspoons olive oil. (if using both red and golden, toss separately in 1 teaspoon each of olive so they red doesn’t bleed on to the yellow). Season with salt and pepper. Roast until tender, but still have a slight bite to them, about 35 minutes.
  2. While the beets are cooking make the sauce and salmon.
  3. In a small bowl, combine 1 teaspoon olive oil, greek yogurt, lemon juice, zest, garlic and salt. Set aside.
  4. Heat a cast-iron skillet to a medium-high heat.
  5. Season salmon liberally with salt and pepper on both sides. Add 1 teaspoon of oil to skillet. Add salmon skin-side up. Sear until golden brown and crisp, about 3-4 minutes, it will release easily when it’s ready. Flip and cook until desired doneness, for medium-well, another 3-4 minutes.
  6. Spoon sauce on salmon and top with roasted beets.
  7. Sprinkle with chives.
Recipe by Cooking for Keeps at