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Are you ready for this? Wild Salmon, Roasted Beets and Apples on a Bed of Greens with Homemade Apple-Spiced Vinaigrette.

Beets, apples, and salmon.

It’s a pink and red love affair, and it makes sense during this time of the year. August 2017 Catch Up Over Bone Broth sarahkayhoffman.com Fall Red Velvet Cupcakes Beets

When I created this recipe one night, I had Valentine’s Day in mind. Ryan and I don’t do dinner out on Valentine’s Day. I can’t think of anything worse than fighting for a reservation on a day that really isn’t that important to me.

I love like crazy every single day of the year.

Because I know many of you feel the same way, I thought we could all just cook something delicious that our guts would still love us for the next day!

I am always making my own salad dressings and sauces because the store-bought ones are overprice, over-processed, and just not as good as those I make myself. 

Wild Salmon, Roasted Beets and Apples on a Bed of Greens with Homemade Apple-Spiced Vinaigrette

Click HERE to save this recipe for later.

Wild Salmon, Roasted Beets and Apples sarahkayhoffman.com gluten free recipes

I admit: the salad dressing was my favorite part. I think it was this final drizzle that made the meal.

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Wild Salmon, Roasted Beets and Apples
Author: 
Recipe type: Main
 
Ingredients
Main
  • 3 whole beets, trimmed and sliced
  • 2 apples, cored and sliced
  • 1 bunch kale
  • 1 bunch swiss chard
  • 3 heaping cups baby spinach
  • 2 pieces wild salmon
Vinaigrette
  • 5 Tbsp olive oil
  • 1.5 Tbsp apple cider vinegar
  • ¼ tsp. cinnamon
  • 1 clove
  • 1 Tbsp raw honey
  • ¼ tsp. nutmeg
  • ⅛ tsp. sea salt
Instructions
  1. Preheat oven to 425 degrees.
  2. Trim and slice beets.
  3. Core and slice apples.
  4. Place beets and apples in a roasting pan. Brush with a little olive oil and sprinkle with sea salt.
  5. Bake in the oven for 20 minutes. Take out of the oven and stir. Bake for another 20 minutes. Take out of the oven and stir. Bake for a final 8 minutes.
  6. Meanwhile, prepare the dressing by blending all ingredients together in a blender. Set in the fridge until the meal is complete.
  7. Next, chop up and place kale, swiss chard and spinach in a stir-fry pan with olive oil and saute.
  8. Once the beets and apples are done roasting, broil the salmon for 8-10 minutes on low.
  9. Finally, layer your plate (or bowl) as such: a bed of greens, topped with roasted beets and apples, topped with wild salmon and smothered with the apple-spiced vinaigrette.

 

Wild Salmon apple vinaigrette

Xox,
SKH

🤰 bloating be gone! weight loss through optimal gut health for women
💃ʜᴇᴀʟ ʏᴏᴜʀ ɢᴜᴛ. ʜᴇᴀʟ ʏᴏᴜʀ ʟɪfe.
🫶🏻 founder gutbyome.com

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