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Beetroot Roasted Salmon
Total time
40 min
$ $ $


Want to impress this Valentine's? Look no further! Try this amazing beetroot roasted salmon and serve with new potatoes and asparagus!


Serves 2


Step 1
Preheat the oven to 170 degrees Celsius. Start off by zesting a lemon, then cutting it into wedges
Step 2
Toast the caraway seeds in a small pan over a medium heat for 1 minute, then add the butter. Once melted, add the capers and lemon zest. Mix together, season and remove from the heat
Step 3
Top and tail the beetroot, then scrub and wash the outside to remove any dirt. Thinly slice on a mandolin or cut into thin slices. Then, finally chop your dill
Step 4
Sit the salmon in a small roasting tin and season with salt and pepper. Pour over ½ the caraway butter. Starting from one side, top the salmon with the beetroot slices, overlapping slightly, to give the effect of scales. Pour over the remaining butter. Roast for 20 minutes at 170 degrees Celsius and baste with butter from the tin halfway
Step 5
Boil some new potatoes, and a handful of asparagus, and serve with the lemon wedges
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