One of my favorites meals is this simple roasted salmon with goat cheese, crispy shallots, roasted beets, quinoa and arugula. This is a very informal recipe (kinda thrown together), feel free to try different flavors and ingredients such as potato instead of quinoa and spinach in lieu of arugula. It’s super easy to prepare (each part can be prepared before hand) and most importantly delicious and pretty healthy. I like to make extra for salads during the week.
- Cooked quinoa
- Beets (any color, I love the look of candy striped beets), peeled
- Salmon fillet
- Mild Goat Cheese
- Thyme Dressing
- Shallots sliced
To roast beets: Preheat the oven to 400 F. Cut beets in halves or quarters, toss in a little olive oil, season with salt and pepper and place on a baking sheet. roast beets for about 40 minutes or until tender when pricked with a fork.
Bake salmon: Heat oven to 400 F. Place salmon in a shallow dish, drizzle with olive oil and sprinkle with salt and pepper. Bake for about 15 minutes until cooked through.
Crispy shallots: Sautee shallots in butter in a cast iron skillet or pan for about 10 minutes until crispy.
Thyme dressing: Olive oil, white wine vinegar, salt, pepper and fresh thyme to taste.
Toss arugula with dressing and place on a plate. Top with a sprinkle of quinoa, roast beets, salmon, crispy shallots and goat cheese.