60 min active60 min total3 servings

Baked Salmon with Beets & Oranges

What You’ll Use: Orange, beet, and barley salad, Wild salmon, Olive oil, Salt and freshly ground pepper, and Salsa verde. Re-heat Instructions: Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Set the orange salad on the counter, and let it start to come to room temperature. Place the salmon on the prepared pan, drizzle lightly with olive oil, and season with salt and pepper. Bake until the salmon is firm to the touch and flakes easily when pierced with a fork, 5 to 7 minutes. Transfer the salmon to plates, and spoon the beets, oranges, and barley over, along with any juices. Drizzle with the salsa verde and serve warm.

Ingredients Included

  • Chickpeas
  • Red onion
  • Pitted Kalamata olives
  • Cooked barley
  • Marinated beets
  • Lemon
  • Lemongrass
  • Chicken broth
  • Makrut lime leaves
  • Sliced mushrooms
  • Coconut milk
  • Limes
  • Oranges
  • Wild salmon (see note below)
  • Salsa verde
  • Cilantro
  • Peeled, deveined shrimp (see note below)
  • Dill
  • Pre-washed baby arugula
  • Crumbled feta cheese

You'll Need

  • Olive oil
  • Ground cayenne (optional)
  • Salt and freshly ground pepper
  • Fish sauce or soy sauce
  • Sugar
Allergen Note: Contains milk, tree nuts, fish, crustacean shellfish, wheat.

Step 1

To prep the salad, preheat the oven to 425°F. Line a sheet pan with parchment or foil. Rinse and drain the chickpeas and pat dry with paper towels. Place the chickpeas on the prepared pan, and toss with 2 tablespoons olive oil, a pinch of cayenne, if you’d like a little heat, and ½ teaspoon salt. Transfer the pan to the oven and roast until the chickpeas are golden, 12 to 15 minutes. Let cool, transfer to an airtight container, and store at cool room temperature.

Step 2

Meanwhile, finely chop ½ cup red onion, reserving the rest for another use. Cut the olives in half. In a bowl, combine half of the barley (1 container), half of the marinated beets (1 container), the red onion, and the olives. Drizzle with 2 tablespoons olive oil, the juice of 1 lemon, season with salt and pepper, and toss to coat. Transfer to an airtight container and refrigerate.

Step 3

To prep the soup, remove any tough outer layers from the lemongrass and use the side of your knife to lightly crush the stalks. Cut the lemongrass into 1-inch lengths.

Step 4

In a pot over high heat, combine the chicken broth, lemongrass, and 10 lime leaves. Bring to a simmer, turn down the heat to maintain, and cook until the flavors come together, 10 minutes. Using a slotted spoon, remove and discard the lemongrass and lime leaves.

Step 5

Add the mushrooms and simmer until soft, 3 minutes. Turn down the heat, and stir in the coconut milk, the juice of 1 lime, 2 tablespoons fish sauce, and 2 teaspoons sugar. Season to taste with more fish sauce, if necessary. Let cool, transfer to an airtight container, and refrigerate.

Step 6

To prep the baked salmon, cut off the tops and bottoms of the oranges, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the oranges into rounds. In a bowl, toss together the oranges, the remaining marinated beets (1 container), and the remaining barley (1 container). Drizzle with olive oil and season with salt. Transfer to an airtight container and refrigerate.

Note:

The salmon and shrimp may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost the salmon same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. If you need to defrost the shrimp same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Find more recipes like this in the Good Eggs Make-Ahead Dinner Kit
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