MEAL FOR NOW


SLOW-ROASTED SALMON OVER BEETS


PREP TIME 10 MIN. – COOK TIME 45 MIN. READY IN 55 MIN. – SERVINGS 8


2 lbs medium beets, trimmed 3 tbsp olive oil, divided


2 lbs skin-on salmon fillets 1 medium orange 2 tbsp finely chopped parsley


STEP 1 Preheat oven to 450°F. Wash and scrub the beets well. Dry with paper towels. With a mandoline or very sharp knife, thinly slice beets. STEP 2 Line a large rimmed baking sheet with parchment. In a medium bowl, toss the beets with 2 tbsp oil, salt, and pepper. Arrange on prepared pan, spreading out in even layer. Bake 20 min. STEP 3 Remove pan from oven and reduce oven temperature to 325°F. Arrange the salmon between beets, skin-sides down, moving some beets aside as needed. Brush salmon with remaining 1 tbsp oil. Season with salt and pepper. Return pan to oven and cook 25–30 min., until beets are tender and salmon is cooked through. STEP 4 Squeeze juice from the orange over salmon and beets. Garnish with the parsley.


PER SERVING: 337 CALORIES, 21G FAT, 4G SATURATED FAT, 62MG CHOLESTEROL, 156MG SODIUM, 13G CARBOHYDRATE, 4G FIBER, 9G SUGAR, 25G PROTEIN


28 JANUARY 2021 SAVORYONLINE.COM


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