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Salmon and salad with roasted beets

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Salmon and salad with roasted beets

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If you want a light and delicious meal, this recipe is your answer.

Salmon and salad with roasted beets

4 small beets, washed
300 gr salmon fillets
100 gr cherry tomatoes, halved
Microgreens
100 gr sour cream
2 tsp fresh dill, chopped
1/2 lemon, juice
1 tbsp olive oil
Salt & pepper, to taste

Begin with beets. Preheat the oven at 190°C. Wrap beets in aluminum foil, place on a baking sheet and cook until very tender. Let cool slightly, then scoop little balls with a melon baller.

Meanwhile, whisk together sour cream, dill, lemon juice, a drizzle of oil in a bowl. Season with salt and pepper.
Heat a non-stick frying pan over a medium heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down and cook for about 4 minutes.
Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through.

Serve salmon, beets, tomatoes and microgreens topped with sour cream sauce.

Enjoy!

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