Best 2 Beet And Dill Roasted Wild Salmon Recipes

**Roasted Wild Salmon with Beet and Dill: A Symphony of Flavors**

Prepare to embark on a culinary journey where the vibrant hues of roasted beets and the aromatic essence of dill dance harmoniously with the delicate texture of wild salmon. This dish is not just a meal; it's an experience that tantalizes your taste buds and leaves you craving more. With three unique recipes – Beet and Dill Roasted Wild Salmon, Beet and Dill Roasted Wild Salmon with Creamy Herb Sauce, and Beet and Dill Roasted Wild Salmon with Pickled Beets – you'll discover new dimensions of flavor in every bite. From the crispy skin of the roasted salmon to the earthy sweetness of the beets and the refreshing tang of the dill, each element of this dish comes together to create a symphony of flavors that will leave you and your dinner guests thoroughly impressed.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON ROASTED IN BUTTER

Salmon Roasted in Butter image

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

4 tablespoons (1/2 stick) butter
4 tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 1/2 to 2 pounds
Salt and freshly ground black pepper to taste
Lemon wedges

Steps:

Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 339 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED DILL SALMON

Roasted Dill Salmon image

This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.

Provided by Naz Deravian

Categories dinner, quick, seafood, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds skin-on, center-cut salmon fillet
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon dried dill or 3 tablespoons chopped fresh dill
1 large garlic clove, crushed
1/4 teaspoon ground turmeric
1/8 teaspoon ground saffron (optional)

Steps:

Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

Tips:

Choose the freshest salmon possible. Wild salmon is typically best, as it has a more flavorful and firm texture than farmed salmon.
Roast the salmon at a high temperature. This will help to create a crispy skin and a flaky, tender interior.
Use a variety of vegetables. Beets, carrots, and fennel are all great choices for roasting with salmon.
Add herbs and spices to taste. Dill, thyme, and rosemary are all good choices for this recipe.
Serve the salmon immediately. Roasted salmon is best served hot out of the oven.

Conclusion:

This beet and dill roasted wild salmon recipe is a delicious and healthy way to enjoy this versatile fish. The salmon is roasted to perfection, and the beets and dill add a flavorful and colorful touch. This dish is perfect for a weeknight meal or a special occasion. Here are some additional tips for making this recipe:

If you don't have time to roast the beets, you can use pre-cooked beets from the grocery store.
You can also use other vegetables in this recipe, such as carrots, parsnips, or turnips.
If you don't have fresh dill, you can use dried dill or another herb, such as thyme or rosemary.
Serve the salmon with a squeeze of lemon juice and a dollop of sour cream.

This recipe is a great way to enjoy the health benefits of salmon and beets. Salmon is a good source of protein, omega-3 fatty acids, and vitamin D. Beets are a good source of fiber, potassium, and folate. This dish is also low in calories and fat, making it a healthy choice for people of all ages.