Lemony Salmon and Roasted Beet Salad

•  1 (1 1/4-pound) skin-on, center-cut salmon, skin-on center-cut fillet

•  6 oz (6 cups), baby arugula
•  1/2 lb Beets
•  3 tbsp Dill or, parsley, fresh
•  1 tsp Lemon zest plus
•  1 Shallot

•  ½ teaspoon plus ⅛ teaspoon, table salt, divided
•  ¼ teaspoon plus pinch, pepper, divided

Process

1. Cut salmon crosswise into 3 fillets. Pat dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring 4 cups water to boil in a skillet. Add 1/4 cup lemon juice, reduce heat to medium-low, and gently slip salmon into water. Cover and simmer until center is still translucent when checked with tip of a paring knife and salmon registers 125 degrees (for medium-rare) or 4 to 6 minutes. Transfer salmon to plate. Using 2 forks, flake salmon into 1-inch pieces and transfer to a medium bowl.

2. Place beets in a medium bowl and sprinkle with remaining salt and pepper. Microwave, covered, until tender, about 4 minutes.

3. Meanwhile, whisk oil, shallot, capers, 1 tablespoon dill, and lemon zest and remaining 3 tablespoons lemon juice together in a large bowl; set aside dressing.

4. Add 2 tablespoons dressing to bowl with beets, toss to combine, and let cool slightly. Add 2 tablespoons dressing to bowl with salmon and gently toss to combine. Add arugula to bowl with remaining dressing and toss to coat: season with salt and pepper to taste. Arrange arugula on serving platter or on individual plates and top with eggs, salmon, beets, and remaining dill. Serve warm or chilled.

*Courtesy of America’s Test Kitchen