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Salmon and beetroot bake

This salmon and beetroot bake is  a delicate dish, perfect for weekend meals. You can add some garlic and chilli if you want it a bit more tangy  but it’s not essential. Serve it with mashed potatoes or rice and steamed veggies on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 wild salmon filets
  • 4 raw beetroots
  • 1 lemon
  • Couple of pinches chilli flakes (optional)
  • 1 garlic clove pressed (optional)
  • 2 Tbsp semi-sweet white wine or Sherry
  • 3 Tbsp olive
  • 1 handful dill chopped

Method
 

  1. Preheat the oven to 180°C.
  2. Slice the lemon. Very thinly slice the beetroots (if the beetroots are organic, don’t peel them).
  3. Mix the olive oil and white wine. You can add the garlic and a couple of pinches of chilli flakes if you’d prefer the dish a bit more tangy.
  4. Add a layer of beetroot to a deep baking dish and brush them with the mixture. Scatter some dill on top and season with salt and pepper. Add half of the lemon slices, then put the fish on top. Season with salt & pepper then brush with the oil mixture and scatter more dill on top.
  5. Put the remaining lemon slices on top of the fish then cover with a layer of beetroot. Pour over the remaining oil mixture, then season with salt and pepper.
  6. Cover the dish with foil and bake for 20-25 minutes. Remove the foil and check that the fish and beetroots are cooked through. If not, put the dish back in the oven for a further 5 minutes, uncovered.
  7. Serve warm.