Cooking time will vary depending on the thickness of the fish. For salmon that is 1/2 inch thick, start checking at 8 minutes. For 1 1/2 inches, start checking around 14 minutes.
Ingredients
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1 small red beet, peeled and coarsely grated (½ cup)
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1 cup dill fronds, chopped, plus more for serving
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¼ cup freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
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Grated zest of 1 lemon, plus lemon half for serving
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¼ cup extra-virgin olive oil, plus more for drizzling
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1 side wild salmon (1 ¾ to 2 pounds; about 1 inch thick at thickest part), skin removed
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Kosher salt and freshly ground pepper
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2 pounds Yukon Gold potatoes, peeled and cut into ¼-inch slices
Description
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Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
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Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
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Remove beet mixture from top of salmon with a spoon; spread over center of potatoes. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil, and bake until salmon is medium-rare, 10 to 12 minutes. Squeeze with lemon, garnish with dill fronds, and serve.
