Crispy Skinned Salmon with Roasted Beetroot and Capsicum

  • 45 minCooks in 45 min
  • Easy Easy
  • Serves 2Serves 2


Step 1

Preheat oven to 180°C. Toss the beetroot & capsicum in a large bowl with the sliced garlic and oil. Coat well. Roast the beetroot & capsicum in a large baking dish in a pre-heated oven at 180°C for 40 minutes until beetroot is tender. Remove & cool.

Step 2

Heat oil in a large non-stick pan over a medium heat for 2 minutes. Cook salmon portions skin side down for 2 - 3 minutes, turn and cook for a further 2 minutes.

Step 3

To Serve: Arrange the beetroot and capsicum in a bowl with the cucumber and lettuce. Top with the cooked salmon, drizzle with lemon oil & lime juice just prior to serving.


  • 260g Tassal Fresh Tassie Salmon, skin-on
  • 1 tbsp olive oil
  • 2 bunches baby beetroot, peeled & quartered
  • 3 red capsicum, quartered
  • 2 tbsp olive oil
  • 3 cloves garlic, sliced
  • 2 small continental cucumbers, thinly sliced lengthways
  • 100g lettuce leaves
  • 1 lime, zested & juiced
  • 2 tbsp lemon oil