Salmon with Beets and Carrots

You know, I don’t really cook a lot of fish. Unless I’m having company, in which case salmon is my go-to main dish. Obviously, fish is a good dairy main dish for dinner parties, and it also makes a great centerpiece, because look how pretty that big piece of fish looks on top of that bed of root vegetables!

I actually made this for the first time for a Passover lunch, but you can still find beets and carrots at the farmer’s market along with early spring vegetables. You know what I liked about it? aside from the fact that it’s delicious, the beets and carrots are really a side dish, but you cook them together so you don’t dirty as many dishes. This can be your whole dinner, or add a salad or some rice if you’re feeling fancy.

This recipe is from our friend Freida, who served it for her in-laws over Pesach, and bragged to me about how easy and delicious it is. Well, aside from the chopping of the carrots and beets, things couldn’t get easier.

Salmon with Beets and Carrots


  • 1 bunch beets, peeled and cubed
  • 1/2 lb carrots, peeled or scrubbed clean and chopped
  • 1 large red onion, diced
  • 1 to 1-1/12 lb. piece of salmon
  • olive oil, salt and pepper


  1. Heat your oven to 400 degrees. Throw the carrots, beets and onions on a baking tray and dress with olive oil, salt and pepper. Mix thoroughly and arrange the vegetables in an even layer and bake for about 20 minutes.
  2. Meanwhile, season the salmon with salt and pepper. After 20 minutes, take the tray out of the oven and lower the heat to 350 degrees. Spread the vegetables out to make room for the salmon in the middle, and bake again for about 20 more minutes, depending on the size of your fish.
  3. Serve with lemon wedges.