Curtis Stone's Roasted Salmon and Beets With Herb Vinaigrette

Short on time? This recipe cooks in 35 minutes and you can cut down on cleanup time by baking everything on the same baking sheet. Curtis Stone often makes the most out of his leftovers and uses the salmon from this recipe in others such as his Pan Bagnat

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4 Medium beets (preferably golden, 1 pound total, scrubbed and very thinly sliced lengthwise)
6 tbsp Extra-virgin olive oil
1 1/2 lb Skinless salmon fillet
1 tbsp Finely chopped fresh chives
1 tbsp Finely chopped fresh flat-leaf parsley
1 tbsp Finely chopped fresh tarragon
3 tbsp Finely chopped shallots
1 tbsp Grated lemon zest
1/4 cup Fresh lemon juice
4 cups Mixed baby greens
1 pinch Kosher salt
1 pinch Freshly ground black pepper

Preheat the oven to 450 degrees.

On a baking sheet, toss the beets with 1 1/2 tablespoons of the oil to coat. Season with salt and pepper. Arrange the beets in the center of the baking sheet, forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes or until crisp-tender.

Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper.

In a large bowl, mix the parsley, chives and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon.

Roast the salmon for about 15 minutes, or until cooked to medium-rare doneness so it is slightly rosy in the center. Remove from the oven.

Meanwhile, whisk the remaining 4 tablespoons oil, the shallots, lemon zest and juice into the remaining mixed herbs. Season the dressing to taste with salt and pepper.

Toss the mixed greens with 2 tablespoons of the dressing. Drizzle the remaining dressing over and around the salmon and beets and serve the greens alongside.