Crunchy Broiled Salmon with Roasted Beets

Name: Crunchy Broiled Salmon with Roasted Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Recipe GLPR4aaf4860c788e4

Main Course

45 min

413 cal

Servings: 4

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked at every major Charlotte chain; you're looking at roughly $16–18 total for four servings, or $4–4.50 per plate, with salmon driving most of the cost. The stated 45 minutes is honest if you trim beets aggressively, but expect 50–55 if you're roasting them whole—the recipe needs to specify that step. This is a fuss-free weeknight meal with zero babysitting once things hit the oven, reheats decently in a gentle oven, and works for a family of four without scaling drama.