Wild Salmon, Roasted Beets and Apples
Simple and flavorful dish that's gluten, dairy, egg, and soy-free.
Ingredients
- 3 beets whole, trimmed and sliced
- 2 apples cored and sliced
- 1 bunch kale leaves taken off of stems
- 1 bunch swiss chard leaves taken off of stems
- 3 cups baby spinach heaping
- 2 pieces wild salmon
Vinaigrette
- 5 Tbsp olive oil
- 1.5 Tbsp apple cider vinegar
- 1/4 tsp cinnamon ground
- 1 clove whole
- 1 Tbsp honey
- 1/4 tsp nutmeg
- 1/8 tsp sea salt
Instructions
- Preheat oven to 425 degrees.
- Trim and slice beets.
- Core and slice apples.
- Place beets and apples in a roasting pan. Brush with a little olive oil and sprinkle with sea salt.
- 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.
- Meanwhile, prepare the dressing by blending all ingredients together in a blender. Set in the fridge until the meal is complete.
- Next, chop up and place kale, swiss chard and spinach in a stir-fry pan with olive oil and saute.
- Once the beets and apples are done roasting, broil the salmon for 8-10 minutes on low.
- 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.