Salmon and Beets Roasted Together on One Pan

Roast Salmon and Beets

Don’t get me started on my mid-life crisis. It’s way too complicated to go into here. But I think we have time to discuss my mid-week crisis – or I should say crises (which, borrowing from the Greek, is plural for multiple mishaps). It seems no matter how hard I try there’s always at least one night a week when I just can’t get it together. These mini-disasters always seem to fall mid-week too. I guess I could start a new internet fad and start posting Woeful Wednesdays. Roasted Salmon and Beets for Woeful Wednesday!

Except it’s not Wednesday, it’s Saturday. The holiday interrupted my regularly scheduled mid-week crisis. Whether it’s mid-week or weekend doesn’t really matter. There are some days when you just can’t seem to get all your ducks in a row. So skip the poultry and reach for fish. It cooks quickly and pairs with almost anything you have on hand, and I almost always have beets on hand.

What makes this Roasted Salmon and Beets such a terrific crisis intervention food is simplicity. The beets and salmon roast on the same sheet pan. Too many dirty dishes can seem insurmountable during the most ordinary of mid-week crises.

I may have only used one sheet pan to roast my salmon and beets, but it’s a two-step process for best results. On the first pass steam the beets by covering the pan with foil. Once the beets are tender, remove the covering and lay on the salmon fillets – drizzling the marinade on top. The marinade and the juices will mingle happily creating a tasty sauce. At this point, it’s just a matter of cooking the salmon to your liking. The key to mid-week crises is not overthinking the beets or the salmon. So crank the oven good and hot. I like 450 degrees F. In the spirit of not overthinking this mid-week meal I use this rule: Salmon roasting time depends on the thickness. For every half-inch thickness of salmon, roast 4 to 6 minutes. GREG

PS I added sautéed beet greens (cooked in a second pan) because I’ve trained myself to perform at the highest levels even under the pressure of a mid-week crisis!

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Roast Salmon and Beets 

Print This Recipe Total time Yield 4–6Published
Roast Salmon and Beets


  • 1 side, skin-on, wild sockeye salmon (1 ½ to 2 pounds, pin bones removed)
  • ⅓ cup teriyaki sauce
  • 4 clove garlic (peeled and minced, divided)
  • 2 tablespoon minced shallot
  • 2 teaspoon peeled, minced fresh ginger
  • 4 tablespoon olive oil (divided)
  • kosher salt (as needed)
  • freshly cracked black pepper (as needed)
  • 4–6 medium beets, with fresh greens attached (about 2- 2½ inches in diameter)
  • 2 teaspoon tomato paste
  • 2–3 tablespoon water (may substitute fish, vegetable or chicken stock)


Slice salmon crosswise into 6 equally-sized portions. Lay them skin side up into a shallow baking dish not much bigger than the salmon fillets. In a small bowl combine teriyaki sauce, half the garlic, shallot, ginger, 2 tablespoons olive oil and a pinch each salt and pepper. Pour the mixture over the salmon and marinate in the refrigerator for 30 minutes. Flip the salmon fillets and marinate an additional 30 minutes.

Meanwhile place the oven rack in the center position and heat the oven to 450 degrees F. 

Line a 9x13 inch or larger rimmed baking sheet with parchment. Remove the beet-greens from the beets. Wash and dry them well then thinly slice first the stems and then the greens; set aside separately. Peel and halve the beets and place them onto the lined baking sheet in a single layer. Drizzle beets with 1 tablespoon olive oil and sprinkle with a generous pinch each salt and pepper. Cover the baking sheet tightly with aluminum foil. Roast in the heated oven until tender; about 40 minutes depending on size.

Remove and discard foil. Leaving the beets on the tray lay salmon fillets skin side up onto the baking sheet and pour the marinade on top. You may need to move the beets aside to accommodate the salmon. It’s fine to place some of the beets on top of the salmon. 

Return the baking sheet, uncovered, to the oven and roast the salmon until cooked to your liking. Roasting time depends on the thickness of salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes (4 minutes for medium rare, to 6 minutes for well done).

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add remaining garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened; about 2 minutes. Add beet-green leaves and water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt.

Serve salmon, beets and beet-greens together immediately.