Spice Crusted Salmon & Beets

2 serving
25 Minutes


12 ozs Salmon Fillet
1/4 cup Parsley (chopped, optional)
1 tbsp Avocado Oil
1 tsp Steak Spice Seasoning
2 Beet (medium, diced)
1/3 cup Water
2 tbsps Shallot (chopped)
Sea Salt & Black Pepper (to taste)
1 1/2 tsps Red Wine Vinegar
2 tbsps Extra Virgin Olive Oil


Amount per serving
Fat 29g


1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2Place the salmon on the baking sheet. Brush with avocado oil and season with steak spice seasoning. Bake in the oven for 15 to 20 minutes or until cooked through.
3Meanwhile, in a saucepan, add the beets, water, and shallots. Season with salt and pepper. Cook, covered on medium, for about 15 minutes or until tender. Reserve the juices.
4In a large bowl, whisk together the vinegar, parsley, and olive oil. Season with salt and pepper and add the beets and its juices. Mix to coat.
5Serve the salmon with the seasoned beets and enjoy!


Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is approximately one cup of beets with salmon.
More Flavor:Add greens to the beets. Enjoy hot or cold.