Citrus Beet Salad with Slow-Roasted Salmon
Citrus Beet Salad with Slow Roasted Salmon is absolutely packed with brain-boosting MIND Diet essentials. Simple and nutritious, yet so flavorful, this salad is perfect for your late summer and fall table (or any time of year, really!).
Notes
To make ahead, prep all components but keep separate until ready to serve. The dressing can be made up to 2 days ahead and stored in refrigerator. Omit salmon to make this salad a side dish.
Ingredients
- 4 4- to 6- ounce salmon filets
- Freshly ground black pepper
- Kosher salt
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice from 1-2 lemons
- 1 tablespoon maple syrup
- 1 tablespoon white miso
- 2 cloves garlic pressed, grated, or minced
- 5 ounces baby arugula
- 4-6 mandarin oranges peeled and sliced into 1/4-inch rounds
- 1 8.8- ounce package pre-cooked beets chopped
- 1/2 cup lightly salted pistachios roughly chopped
Instructions
- Preheat oven to 250 °F. Place salmon on a baking sheet and pat dry. Coat with olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until salmon reaches 120 °F for wild-caught salmon, or 125 °F for farmed salmon, about 15 to 20 minutes. Gently remove skins from salmon if needed.
- While salmon is roasting, combine 1/2 cup oil, lemon juice, syrup, miso, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a jar. Cover tightly with lid and shake well.
- Toss arugula with one-third of dressing (about 1/3 cup) in a large bowl. Transfer to a serving platter. Top with oranges.
- Add beets to bowl; toss with 1/4 cup dressing and arrange on top of oranges. Sprinkle with pistachios. Serve the salad topped with salmon, drizzling with the remaining dressing over all, to taste.