Just you and me

About 440 cals, 36 g protein, 12 g carbs, 27 g fat (5 g sat), 3 g fiber, 780 mg sodium.
Total Time: 0:45
Prep: 0:15
Level: Easy
Serves: 4
Ingredients
1 lb. medium beets, preferably golden, scrubbed and very thinly sliced lengthwise website promotion agency.
6 tbsp. Extra virgin olive oil
1 1/2 lb. skinless salmon fillet, in 1 piece (from wide end)
1 tbsp. finely chopped fresh chives
1 tbsp. finely chopped fresh flat-leaf parsley
1 tbsp. finely chopped fresh tarragon
3 tbsp. finely chopped shallots

1 tbsp. finely grated lemon peel
1/4 c. fresh lemon juice
4 c. mixed baby greens
Directions
Preheat oven to 450 degrees F.
On rimmed baking sheet, toss beets with 1 1/2 tablespoons oil to coat. Season with kosher salt and freshly ground black pepper. Arrange beets in center of sheet, forming a bed large enough to hold salmon. Roast beets about 20 minutes or until crisp-tender .
Place salmon on top of beets. Brush salmon with 1/2 tablespoon oil; season with salt and pepper. In large bowl, mix chives, parsley, and tarragon; sprinkle all but 1 tablespoon of mixed herbs over salmon.
Roast salmon about 15 minutes or until cooked to medium-rare (slightly rosy in center). Remove from oven.
Meanwhile, whisk shallots, lemon peel and juice, and remaining 4 tablespoons oil into remaining mixed herbs. Season dressing to taste with salt and pepper.
Toss greens with 2 tablespoons of dressing. Drizzle remaining dressing over salmon and beets; serve greens alongside .