Pan-Seared Salmon
with Herbed Beet and Horseradish Salsa
Pan-Seared Salmon
Crisp salmon gets a bright, earthy lift from herbed beet salsa with a sharp horseradish kick, creating a fresh, flavorful dinner in every bite.
Ingredients
For 2 servings
- 2 tablespoon Balsamic Vinegar
- ¼ ounce Dill
- ½ cup Farro
- 2 clove Garlic
- 1 teaspoon Horseradish Powder
- 8 ounce Pre-Cooked Beets
- 1 unit Red Onion
- 12 ounce Skin-on Salmon
- 1 teaspoon Smoked Paprika
Additional Ingredients
- 1 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time40m
Calories657
Protein44g
Carbs55g
Fat32g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumEat First
⚠️Allergens:
🐟Fish🌾WheatSwaps and substitutions
For wheat-free needs, replace the farro with rice, quinoa, or cauliflower rice while keeping the rest of the plate the same. If horseradish is too sharp, use a little Dijon or extra dill; for allium-free eating, skip the onion and garlic and add more herbs.
What to serve with it
Serve with a crisp green salad, steamed asparagus, or roasted potatoes to round out the rich salmon and tangy beet salsa. A simple lemon wedge and crusty bread work well if you want something brighter and more filling.
