Serves 4
45 min
Crunchy Broiled Salmon with Roasted Beets
Recipe GLPR4aaf4860c788e4
Pan-roasted beets in their natural sweetness paired with crispy panko-topped salmon fillets, finished under the broiler. Fragrant rosemary and fresh thyme create an elegant, restaurant-quality dish ready in under 45 minutes. A light, nutritious main course with vibrant colors and satisfying crunch.
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Ingredients
3 large red and golden beets, trimmed and halved
4 teaspoons olive oil, divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
4 (6-ounce) boneless, skinless salmon fillets
3 tablespoons panko breadcrumbs
1/2 teaspoon fresh rosemary, finely chopped
1 small bunch fresh thyme
Directions
Preheat your broiler to high. Arrange the beet halves on a baking sheet, cut-side down. Drizzle with 2 teaspoons of olive oil and season generously with kosher salt and freshly cracked pepper. Roast in the oven at 400°F for about 20–25 minutes until the beets are fork-tender.
While the beets roast, pat the salmon fillets dry with paper towels. Place them skin-side down on a separate baking sheet lined with parchment paper. Brush each fillet with the remaining 2 teaspoons of olive oil and season with kosher salt and pepper.
In a small bowl, combine the panko breadcrumbs with the finely chopped rosemary, a pinch of salt, and a few grinds of pepper.
Divide the panko-rosemary mixture evenly among the salmon fillets, pressing gently onto the top of each fillet to create a light, even crust.
Once the beets are tender, increase the oven temperature to broil on high. Place the salmon baking sheet on the upper rack, about 4–5 inches from the heat source. Broil for 8–10 minutes, until the panko topping is golden brown and the salmon reaches an internal temperature of 145°F at the thickest part.
Transfer the roasted beets and broiled salmon to a serving platter. Garnish with fresh thyme sprigs. Serve immediately while the salmon is hot and the panko is still crispy.
