Salmon and Golden Beet Salad with Crisp Bacon

Preparation

1. Step 1

   Preheat the oven to 350°F. On a piece of aluminum foil, toss the beets with 1 tablespoon oil and the salt; wrap the beets in foil to make a packet. Cook until the beets are easily pierced with a fork, about 35 minutes. Let cool; peel the beets, and slice them into 1/4-inch-thick rounds.

   Step 2

   Cook the bacon on another baking sheet until crisp, about 10 minutes. Transfer to a paper-towel–lined plate; let drain.

   Step 3

   Place the lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add the salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer the fish to a plate; let cool.

   Step 4

   Make the dressing: In a small bowl, whisk together the shallot, vinegar, and remaining 2 tablespoons oil until emulsified.

   Step 5

   Place the spinach and beets in a bowl. Add the dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with the remaining bacon.

2. Fit to eat recipe

   Step 6

   (Per serving)

   Step 7

   Calories: 465

   Step 8

   Fat: 26g

   Step 9

   Cholesterol: 122mg

   Step 10

   Carbohydrate: 12g

   Step 11

   Sodium: 537mg

   Step 12

   Protein: 46g

   Step 13

   Fiber: 5g