Sockeye salmon with roasted beet salad

Serves 6

  • 6 x 170g sockeye salmon filet, boneless
  • 30ml vegetable oil
  • 2-3 large yellow beets, peeled and cut into wedges
  • 45ml olive oil
  • 2 ripe avocados, peeled and cut into chuncks
  • ½ red onion, sliced
  • 250g red cherry tomatoes, cut in half
  • 30ml chopped fresh dill
  • 1 lemon, juiced
  • 5ml Dijon mustard
  • 15ml honey
  • 75ml vegetable oil
  • Salt & pepper


  1. Preheat oven to 350F
  2. Toss the beets in the 45ml of olive oil and season with salt and pepper. Place onto a lined baking sheet and roast until done about 20 minutes. Remove from oven and let cool.
  3. To make the dressing, whisk together the lemon juice, Dijon and honey. In a slow steady stream add the 75ml of vegetable oil. Season with salt and pepper, set aside.
  4. Place the chilled beets, tomatoes, red onion, avocado and fresh dill into a mixing bowl. Add the dressing and lightly toss being careful to not mush up the avocado.
  5. Heat vegetable oil in a non stick pan over medium heat. Season salmon filets with salt, place flesh side down in hot pan. Sear salmon 3-4 minutes on each side until cooked medium. Serve with the beet salad.