Salmon with beet
Omega-3, polyphenol and prebiotic. What more could you ask for?
Servings: 4
Ingredients
- 4 salmon fillets (about 500g raw)
- ¾ cup (180 ml) of cooked beets
- 1 tbsp (15 ml) white balsamic vinegar (or cider vinegar)
- ¼ tsp (1.25 ml) each: thyme, dried tarragon, ground cumin and ground nutmeg
- Use wild rice, quinoa or other ingredients as a side dish, along with your choice of green vegetables or a salad of your own.
Instructions
- Preheat oven to 400ºF and place parchment paper on a baking sheet.
- Cook the selected whole grain according to the instructions on the packaging.
- Place beets, vinegar and spices in a food processor. Puree until smooth.
- Place the salmon fillets on the baking sheet and drizzle with the beet garnish.
- Bake for about 20 minutes.
- In the meantime, cook the green vegetables or prepare the salad.
- Serve salmon with your choice of whole grains (wild rice, quinoa, etc.) and your choice of green vegetables or a green salad.
Notes
Low FODMAP substitutions: Opt for beets marinated in vinegar and drained well.
Recipe and photo by Marianne Lamy,