Roasted salmon with beet salad

Indulge in the rich flavors of roasted salmon paired with vibrant beet salad - a harmonious blend of savory and earthy tastes.

Ingredients:

• 4 7-oz. skin-on salmon fillets, patted dry
• 2 tablespoons olive oil, divided
• 1 ¼ teaspoons kosher salt, divided
• 1 lemon, halved
• .50 cup plain whole-milk Greek yogurt
• 1 tablespoon chopped fresh dill, plus more for serving
• 2 8.8-oz. pkg. precooked whole beets, quartered
• ¼ cup chopped roasted almonds
• 60g baby kale (about 2 cups)
• freshly ground black pepper, for serving

Instructions:

1. Heat the oven to 450°F and place a baking sheet with rim in the middle of the oven. Drizzle 1 tablespoon of oil all over the salmon and sprinkle with ½ teaspoon of salt. Take out the baking sheet from the preheated oven. Place lemon halves cut side down and the salmon skin side down on the hot baking sheet. Put the baking sheet back in the oven, lower the temperature to 300°F, and roast until the salmon easily flakes with a fork, which should take around 10 to 14 minutes.
2. In the meantime, mix together yogurt, dill, and ½ teaspoon of salt in a small bowl until well combined.
3. Combine the beets, almonds, kale, 1 tablespoon of oil, and ½ teaspoon of salt in a medium bowl. Squeeze one of the charred lemon halves over the beet mixture and stir. Squeeze the remaining charred lemon half over the yogurt mixture and stir.
4. Present the salmon with the beet salad and add a spoonful of the yogurt mixture on top. Sprinkle with chopped dill and a few grinds of pepper.

Summary:

• Calories: 2467 kcal
• Fat: 160 g
• Protein: 189 g
• Carbs: 69 g
• Potassium: 4932 mg
• Magnesium: 439 mg