Pan Seared Sockeye Salmon with Arugula and Parsley Sauce

Directions

For the Root Vegetables

1. Set oven to 375°.

2. Remove the tops and roots of the beets and peel with a vegetable peeler. Cut the beets into desired size and place in a bowl.

3. Peel carrots and dice into the same size as the beets and add to the same bowl.

4. Toss beets and carrots with olive oil, salt and pepper. Place on a baking sheet and roast for 35 to 40 minutes until tender.

5. Remove from oven and toss with while balsamic vinegar. Sprinkle with salt.

For the Sockeye Salmon

1. Bring the salmon to room temperature. Meanwhile cut a sheet of parchment paper to fit inside the a large non-stick skillet.

2. Pat the fish dry. Moisture is the enemy of a good sear. Season with salt and pepper.

3. In the skillet over medium-high heat add olive oil and heat for 1 minute. Place the sheet of parchment paper down and add some additional olive oil.

4. Place the salmon skin side down and cook until the skin has turned golden.

5. Turn the fish over with a spatula. Cook until it feels firm to the touch, about 3 minutes.

6. Transfer to a towel-lined plate to removed any excess oil before serving.

For the sauce

1. Bring pot of water to a boil.

2. Boil herbs in water for 30 seconds. Strain and dry on paper towels. This will help to maintain the green color.

3. Blend together all ingredients until desired consistency is reached.

4. Taste for seasoning.