Careme

Ingredients

• Atlantic Salmon Portion 2 portions 6.99
• Organic Golden Beets Bunch 1 bunch 2.99
• Organic Fennel Bulb 1 bulb 2.99
• Upland Watercress, 1 EA 1 bunch 1.99
• Organic Cara Cara Red Navel Orange 1 orange 2.77
• Lemon 1 0.89
• Organic Dill, 0.5 OZ 1 small pack 2.99
• olive oil 2 1/2 tablespoons
• honey 1 teaspoon
• salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Trim 1 bunch organic golden beets, peeling them if the skins are tough, and cut the beets into 1-inch wedges. Halve and core 1 organic fennel bulb, then slice it into 1/2-inch wedges, reserving a few feathery fronds for garnish. Pick through 1 bunch watercress and trim any thick stems. Zest and juice 1 lemon. Peel 1 organic Cara Cara orange and cut it into neat segments. Chop 1 tablespoon dill.
2. Toss the beet wedges with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast in the 425°F oven for 15 minutes.
3. After the beets have roasted 15 minutes, add the fennel wedges to the same pan with another 1/2 tablespoon olive oil, salt, and black pepper. Roast the beets and fennel together for 15 to 20 minutes more, turning once, until the beets are tender and the fennel is caramelized on the edges.
4. While the vegetables roast, make a quick citrus dressing by whisking together 1 tablespoon lemon juice, 1 teaspoon orange juice, 1 teaspoon honey, 1 tablespoon olive oil, half the chopped dill, a pinch of salt, and black pepper.
5. Pat the 2 salmon portions dry very well. Season both sides with salt, black pepper, and a little lemon zest.
6. Heat a skillet over medium-high heat with the remaining 1/2 tablespoon olive oil. Place the 2 salmon portions skin-side down if skin-on. Press gently for the first 20 seconds so the skin sears flat. Cook for 4 to 5 minutes until the skin is crisp and most of the salmon has turned opaque up the sides. Flip and cook 1 to 3 minutes more, depending on thickness, until just cooked through.
7. Toss the trimmed watercress with the orange segments and just enough citrus dressing to lightly coat. Do not overdress; the greens should stay fluffy and bright.
8. To plate, spoon the roasted golden beets and caramelized fennel slightly off-center on each plate. Lean one salmon portion against the vegetables so the crisp side stays exposed. Mound the watercress and orange salad beside the salmon for height and freshness.
9. Finish with the remaining chopped dill, the reserved fennel fronds, and a final few drops of lemon juice over the salmon. Serve immediately while the fish skin is crisp.
10. If serving wine, go with Pinot Noir for an elegant red option or Sauvignon Blanc for a fresher, citrus-driven pairing.