Oven Roasted Salmon with Ginger Roasted Beet Puree & Toasted Pistachios


  • Beet Puree:
  • 3 pounds beets (8-10 small to medium beets)
  • 1/3 cup Pink Cranberry Juice Cocktail
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated ginger
  • 1 tablespoon balsamic vinegar
  • 1/4 cup sour cream (optional)
  • Salt and pepper to taste
  • Salmon:
  • 1 tablespoon olive oil
  • 8 skin on salmon fillets, 5-6 ounces each, patted dry
  • Salt and pepper to taste
  • 1 1/2 teaspoons teaspoons harissa (optional)
  • 1/3 cup chopped toasted pistachios
Nutrition InfoNutritional Info


To make beet puree:

Preheat oven to 350 degrees. Wash and trim the beets.

Place beets in small ceramic casserole or glass dish, add juice drink, cover with aluminum foil and bake for 50-60 minutes until beets are very tender. Remove from oven, vent foil and allow to cool until easy to handle. Peel the skins off the beets.

Heat the oil in a saucepan over medium-low heat, add the ginger and cook 2-3 minutes (being careful not to let it burn). Add the beets and balsamic vinegar and cook until beets are coated in glaze. Transfer to food processor and puree until smooth. Season with salt, pepper and optional sour cream to taste.

To make salmon:

Preheat oven to 375 degrees.

Heat olive oil in a large oven safe skillet over high heat. Season salmon with salt, pepper and the optional harissa. Place salmon flesh side down in pan and sear 4 minutes. Use a fish spatula to flip to the skin side. Remove pan from heat and place in preheated oven. Cook 8-10 minutes or until salmon is desired temperature.

To serve:

Spread beet puree on platter. Arrange salmon on top and garnish with toasted pistachios.

Makes 8 servings.


Rating Snapshot

Select a row below to filter reviews

5 Star Rating
0% Complete
4 Star Rating
0% Complete
3 Star Rating
0% Complete
2 Star Rating
0% Complete
1 Star Rating
0% Complete

Average Customer Rating

Write Review
Dropdown Dropdown