Roasted Salmon with Herbed Beet Puree and Smoky Kale Chips
When I set out to select a Valentine’s Day menu, this recipe naturally came to the top of my list. Having literally just finished a Whole30 the day before Valentine’s Day, I was eager to show off how delicious Whole30 recipes are (this one is 100% compliant!). Plus, the pink beet puree made it jive perfectly with my Valentine’s Day theme! It was a big hit, and I was so glad I doubled the recipe so I had leftovers to eat for lunch all week long!
Roasted Salmon with Herbed Beet Puree and Smoky Kale Chips
Inspired by Punctuated.
Note before you get started: You’re preparing three separate components that all require baking, so timing is key. I recommend starting with the beets, because they take the longest. Prepare your kale and salmon while your beets are cooking. Once your beets are cooked, make your beet puree while you the kale and salmon bake. The salmon and kale take approximately the same amount of time, but I recommend putting the kale in about five minutes before the salmon to make sure your kale chips are crispy without overcooking your salmon.
Herbed Beet Puree
3 medium beets, washed and trimmed
1/3 cup tahini
juice of 1 lemon
1 tsp cumin
1 tsp fresh thyme leaves
1/4 tsp salt
Preheat oven to 375 degrees F. Place the beets on a large piece of aluminum foil. Roast until pierced easily with a fork, about 45 minutes. Add the cooked and peel beets to a blender or food processor, along with the tahini, lemon juice, thyme, and salt. Process until smooth and creamy.
Roast Salmon
- 1 tbsp ghee, melted
- 4 6 oz salmon filets
- Paprika
- Salt and pepper
Increase oven heat to 400 degrees. Place salmon filets on a parchment-lined baking sheet and brush with melted ghee. Sprinkle with paprika, salt and pepper. Bake for 10-15 minutes.
Smoky Kale Chips
- 1 large bunch kale, stems removed
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon smoked paprika
Cut or tear kale into chip-sized pieces. In a large bowl, toss with olive oil and massage to full coat. Add salt and paprika, and toss to combine. Spread on a parchment-lined baking sheet in a single layer; if you have any extra, reserve to roast as a second batch. Cook for 15-20 minutes.
Assembly: Spoon beet puree onto each plate. It’s okay if it’s room temperature. Top with roasted salmon. Serve kale chips on the side.
Serves 4
