Roasted Beet and Salmon Salad with Couscous

Ingredients

• 2 Salmon fillets (6 oz each, wild-caught preferred)
• 3 Golden beets (Medium sized, scrubbed; can substitute with red beets)
• 0.5 cup Couscous (Dry; can substitute with quinoa or farro)
• 2 cup Arugula (Fresh baby arugula)
• 2 oz Goat cheese (Crumbled)
• 0.25 cup Walnuts (Roughly chopped; or use sunflower seeds)
• 3 tbsp Extra virgin olive oil (Divided for roasting and dressing)
• 1 tbsp Lemon juice (Freshly squeezed)
• 1 tsp Dried oregano (For seasoning the salmon)
• Salt and black pepper (To taste)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Scrub the golden beets clean and trim the ends. Place each beet on a piece of aluminum foil, drizzle with a little olive oil and a pinch of salt, and wrap them tightly.

2. 2

   Place the foil-wrapped beets on a baking sheet and roast for 45-50 minutes, or until they are easily pierced with a fork. Once cooked, let them cool slightly, then rub off the skins with a paper towel and dice into bite-sized cubes.

3. 3

   While the beets roast, prepare the couscous. Bring 1/2 cup of water or vegetable broth to a boil in a small saucepan. Stir in the couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.

4. 4

   Season the salmon fillets generously with salt, black pepper, and dried oregano. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan (skin-side down if applicable) and sear for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

5. 5

   Prepare a simple dressing by whisking together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper in a small jar or bowl.

6. 6

   Assemble the salad by placing a bed of fresh arugula in a large bowl. Layer the cooked couscous and roasted golden beet cubes on top.

7. 7

   Place the cooked salmon fillets on top of the salad. Sprinkle with crumbled goat cheese and chopped walnuts or sunflower seeds for crunch.

8. 8

   Drizzle the dressing over the salad just before serving. Toss gently if desired, or serve as a composed salad.

Notes

For meal prep: Store the roasted beets, cooked couscous, and salmon together in an airtight container. Keep the arugula, goat cheese, nuts, and dressing in separate containers. Reheat the salmon and grains briefly before assembling with the fresh ingredients. Leftovers will stay fresh in the fridge for up to 3 days.

Nutrition per serving

• main
• salad
• high-protein
• meal-prep
• mediterranean
• blue-zone
• healthy
• seafood