Lemony Salmon and Roasted Beet Salad

Name: Lemony Salmon and Roasted Beet Salad
Ingredients: 1 (1¼-pound) skin-on, center-cut salmon fillet, 1 inch thick; ½ teaspoon plus ⅛ teaspoon, table salt, divided; ¼ teaspoon plus pinch, pepper, divided; 1 teaspoon, grated lemon zest plus 7 tablespoons juice (3 lemons), divided; ½ pound, beets, trimmed, peeled, and cut into ½-inch pieces; ⅓ cup, extra-virgin olive oil; 1 , shallot, minced; 2 tablespoons, capers, rinsed; 3 tablespoons minced fresh dill or, parsley, divided; 6 ounces (6 cups), baby arugula; 2 , recipe, grated

Main Courses
Vegetables
Fish & Seafood
Salads

The sweet, earthy flavor of roasted beets is paired with rich salmon and a bright lemon-caper dressing.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES 4

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

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