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Lemon Caper Almond Salmon Over Beet Puree

Amy Kritzer
It's Lemon Caper Almond Salmon! Healthy dinner alert! Easy roasted salmon with beet puree and the best crunchy almond, caper topping you're going to want to put on everything.
5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main
Cuisine Jewish
Servings 4 servings


  • For Beet Puree:
  • 4 medium beets will make about 2 cups diced beets, washed well
  • 2 tablespoons olive oil plus more to drizzle
  • 1/2 cup Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Chili pepper flakes salt and pepper to taste
  • For Salmon:
  • 4 1/3-1/2 pound filets or 1 large filet
  • Olive oil
  • Salt black pepper, sesame seeds
  • 1 lemon
  • Fresh dill for garnish
  • For Crunchy Almond Caper Topping:
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot minced
  • 1/4 cup capers
  • 1/3 cup almond slices
  • Salt and pepper to taste
  • 2 teaspoons fresh lemon juice


  • Pre-heat oven to 400 degrees F.
  • Take the beets and place them on a large piece of heavy-duty foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour or until fork tender.
  • Let beets cool slightly, and rub off the skin with a towel and dice. Don't worry if you have pink hands! All the kids are doing it.
  • Place beets in a food processor along with 2 tablespoons olive oil, Greek yogurt, apple cider vinegar and honey. Blend untill smooth. Season with chili pepper flakes and salt and pepper to taste. Add a little warm water if it's very thick.
  • Now, it's salmon time!
  • Place salmon on a foil lined baking sheet. Drizzle with olive oil and season with salt, pepper and sesame seeds. I don't measure, just a nice amount!
  • Roast for 12-15 minutes or until salmon flakes with a fork.
  • While salmon is roasting, heat a small saute pan up over medium heat. Add butter and olive oil and heat until the butter is melted and bubbling a bit. Add shallots, capers and almonds and a saute until almonds are toasted and capers and browned. Squeeze in lemon juice and saute just until it's absorbed. Season with salt and pepper to taste.
  • When the salmon is ready, squeeze a lemon all over it and serve hot over beet puree. Spoon the almond caper topping over the salmon and garnish with fresh dill. Eat!
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