Roasted Salmon with Beets and Herb Vinaigrette

Short on time? This recipe cooks in 35 minutes and you can cut down on cleanup time by baking everything on the same baking sheet.

4 medium beets, preferably golden, scrubbed and very thinly sliced lengthwise (1 lb total)
6 Tbsp. extra-virgin olive oil
4 (4-6 oz) salmon fillet, skin removed (1½ lbs total)
1 Tbsp. fresh chives, finely chopped 
1 Tbsp. fresh flat-leaf parsley, finely chopped 
1 Tbsp. fresh tarragon, finely chopped 
3 Tbsp. shallots, finely chopped 
1 Tbsp. lemon zest, freshly grated
¼ cup lemon juice, freshly squeezed
4 cups mixed baby greens
1 pinch kosher salt
1 pinch black pepper, freshly ground 

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

On a baking sheet, toss the beets with 1½ Tbsp. of the oil to coat. Season with salt and pepper. Arrange the beets in the center of the baking sheet, forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes or until crisp-tender.

Place the salmon on top of the beets. Brush the salmon with ½ Tbsp. of the oil and season with salt and pepper.

In a large bowl, mix the parsley, chives and tarragon. Sprinkle all but 1 Tbsp. of the mixed herbs over the salmon.

Roast the salmon for about 15 minutes, or until cooked to medium-rare doneness so it is slightly rosy in the center. Remove from the oven.

Meanwhile, whisk the remaining 4 Tbsp. oil, the shallots, lemon zest and juice into the remaining mixed herbs. Season the dressing to taste with salt and pepper.

Toss the mixed greens with 2 Tbsp. of the dressing. Drizzle the remaining dressing over and around the salmon and beets and serve the greens alongside.

Makes 4 servings.