Beets Broccoli Salmon Salad

I think in another life I may have been a little Italian momma because I have this need and want to feed everyone around me all the time, and not to toot my own horn but besides the pancake epidemic there has never been an instance where they had that look on their face that says: Ummmmmmm, what’s in my mouth right now??? All while they still attempt to smile because they don’t want to offend you.

I on the other hand may have had some practice sporting this look. But sometimes even the best poker face can be an epic fails.

Brings me back to when I was going to have dinner at my boyfriend’s parents house, I think I was 17 so meeting the mom and dad was a big deal, like pull out all the stops meet and greet. In preparation for this meeting all my boyfriend says to me is: you like shrimp right? I reply with an enthusiastic YES!!! We had just started dating so we were still in the very agreeable phase. It was the you hang up, no you hang up, part of the relationship.

So there I am, first meeting and super nervous waiting for my shrimp dinner to arrive but instead this bowl is set down in front of me, and yes I see shrimp but I also see the entire cast of Finding Nemo. I kid you not it looked as though there were things trying to escape, tentacles clinging to my bowl for dear life.

I’m not actually sure how much time passed but it felt like a lifetime of me just pushing my underwater friends around until finally my boyfriends dad looks at me and says: would you prefer a peanut butter and jelly sandwich?

At that point I would have eaten his shoe if he took my aquarium away.

This on the other hand is tentacle free AND super delicious.

Roasted Beets with Salmon Broccoli & Avocado
Serves 2

Ingredients:

3-4 Beets
2 wild salmon fillet
1 head of broccoli
1 avocado
Olive Oil
Salt and Pepper to taste

Preheat your oven to 400.

Wash your beets and cut off the stem. Drizzle with a bit of grapeseed oil, wrap in some parchment paper then in some tin foil and chuck them into the oven for about an hour. This time will vary depending on the size of your beets. When I roast beets I like to do more then what I plan on using because they’ll keep in the fridge for a few days and it’s always nice to have ready when a beet craving strikes.

You’ll know the beets are ready if you squeeze your little tin foil parcels and the beets feel slightly soft. Once they’re ready I just rinse them under some cool water and the skin will come right off. I wear rubber gloves when I do this so my hands don’t end up bright red.

Now that your beets are done grab a medium sized frying pan and heat about 1tbsp of coconut oil on medium heat. You want your pan to be fairly hot when you add then fish. Place the salmon in the pan skin side down (a little salt on pepper on the fish first, maybe even a squeeze of fresh lemon) and cover for about 3 minutes. After 3 minutes flip the fish and cook for another 2 minutes then turn off the stove and let the fish rest for another minute or two in the pan, leave it covered.

I swear this is the easiest and best way to cook wild salmon and it turns out perfect every time.

While your cooking your salmon you’ll want to get your broccoli steaming at the same time.

Now it’s time to plate it up: salmon fillet, some broccoli half an avocado and one of your roasted beets cut up. Drizzle with a little olive oil salt and pepper and enjoy.