- 3 tbsp extra virgin olive oil, divided
- 2 tbsp champagne or white wine vinegar
- ½ tsp kosher salt, divided
- ½ tsp ground pepper, divided
- 2 medium radishes
- 2 medium golden beets
- 2 tbsp parsley leaves
- 2 (4-5 oz) salmon fillets
In a large bowl, whisk together 2 tbsp olive oil, vinegar and ¼ teaspoon each salt and pepper. Scrub beets well and trim both ends. Slice paper thin and place in bowl with vinaigrette. Repeat with radishes. Add parsley leaves and toss to coat. Set aside.
In a large nonstick skillet, heat remaining oil over medium high heat. Sprinkle salmon with remaining salt and pepper and cook until golden and just cooked through, about 3 minutes per side. Remove to a cutting board to cool slightly. Remove and discard skin if desired.
Divide beet salad between 2 plates, reserving liquid. Top with salmon and drizzle dressing over top.
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