November 17, 2015
Dinner has never been so easy—or so elegant. This dish of simply roasted beets and fennel topped with a honey mustard-glazed salmon looks restaurant quality, but comes together in less than half an hour.
Yield: 4 servings
Active Time: 8 minutes
Total Time: 30 minutes
5 red beets, peeled and quartered
3 fennel bulbs, cut into sixths
1 red onion, thickly sliced
2 cloves garlic, minced
2 tablespoons olive oil
Sea salt and freshly ground pepper
4 6- to 7-ounce Thrive Market Salmon Filets
3 tablespoons Dijon mustard
3 tablespoons honey
Preheat oven to 375 degrees.
Toss together beets, fennel, onion, garlic, olive oil, and a large pinch of salt and pepper on baking tray and place in oven 20 minutes to roast.
Take tray out of oven and push vegetables to the sides. Place salmon filets in center and sprinkle with salt and pepper. In a small bowl stir together mustard and honey. Brush honey mustard over salmon and place tray back in oven for about 10 minutes to roast salmon.
Photo credit: Paul Delmont
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