Past Recipes
Roasted Salmon

Roasted Salmon with Beets, Farro, and Cilantro-Tahini Dressing

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Chef Shanna's going for effortless elegance here, all the way down to the simple carrot ribbons stirred into the chewy farro (all you need for that is a vegetable peeler—or some solid slicing skills). A green sauce of cilantro, garlic, and tahini brings the right amount of tang and aromatic flavor to rich roasted salmon and beets on top.

  • Low Carb Diet
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 780
  • Protein 40g
  • Total Carb 53g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    • 8 ounces
    • carrots
  • red beets
    • 6 ounces
    • red beets
  • salmon
    • 10 ounces
    • salmon
  • cilantro
    • 1/8 ounce
    • cilantro
  • garlic
    • 1 clove
    • garlic
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • tahini
    • 2 tablespoons
    • tahini
  • farro
    • 1/2 cup
    • farro

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Bring a medium, covered pot of water to a boil over high heat (the lid keeps it from evaporating before Step 5). Rinse all produce. Halve carrots lengthwise and arrange cut-side down; using a vegetable peeler, peel lengthwise into wide ribbons. Peel beets; cut into ¼-inch dice. Line a baking sheet with foil; on 1 half, toss beets with 2 teaspoons olive oil, ½ teaspoon salt, and pepper.

  2. Roast beets and salmon

    Roast beets and salmon

    Roast beets until beginning to soften, about 8 minutes. Pat salmon dry with paper towel and arrange skin-side down on 1 half of prepared baking sheet. Season tops of fish with ½ teaspoon salt and pepper as desired; drizzle over 2 teaspoons olive oil and rub in seasoning. Roast until salmon is cooked through and opaque and beets are softened, 12-14 minutes.

  3. Prepare dressing ingredients

    Prepare dressing ingredients

    While beets and salmon roast, pick cilantro leaves, reserving stems. Using the flat side of a knife, gently crush garlic clove, then halve. Alternatively, if you don't have a blender or food processor for making the dressing, mince cilantro leaves and stems, keeping separate, and mince garlic as finely as possible. Then, you can whisk together all dressing ingredients in a medium bowl—it won't be as smooth, but it'll still be delicious.

  4. Make cilantro-tahini dressing

    Make cilantro-tahini dressing

    In a blender or food processor, combine white wine vinegar, tahini, cilantro stems, half of cilantro leaves, half of crushed garlic (raw garlic has a strong flavor, so feel free to use less, then save remainder for another use), 2 tablespoons olive oil, and 1 tablespoon water. Pulse until smooth, then season with ¼ teaspoon salt and pepper as desired. Tahini can thicken quickly; add more water 1 tablespoon at a time to loosen, if needed.

  5. Cook farro and carrots

    Cook farro and carrots

    Season boiling water generously with salt. Stir in farro and cook until beginning to soften, about 11 minutes. Then, add carrot ribbons and continue cooking until carrots are soft and farro is tender but still chewy, 1 minute more (if you prefer a more tender consistency for your farro, keep cooking a few minutes more). Drain farro and carrots.

  6. Plate roasted salmon

    Plate roasted salmon

    Divide farro and carrots between serving plates. Once cool enough to handle, remove and discard skin from salmon, then transfer to plates atop farro. On baking sheet, toss roasted beets with half of cilantro-tahini dressing to coat; transfer to plates with salmon. Drizzle over remaining dressing and garnish with cilantro leaves. Dig in!

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