Seared Beets with Turmeric-Tahini Broccoli and Salmon

seared beets with turmeric-tahini broccoli and salmon
Photo: Ryan Liebe
Prep Time:
20 mins
Total Time:
45 mins

In this super nutritious, anti-inflammatory meal, the vegetables enjoy just as much of the spotlight as the salmon. Whatever you do, don't skip the pepper: the piperine found in freshly ground pepper increases the bioabsorption of the turmeric by 2,000 percent!


  • 2 broccoli crowns (1 pound total), thick stems peeled if necessary, cut into long spears

  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 4 pieces (each 4 ounces) skin-on salmon fillet, preferably wild Alaskan

  • 4 large red beets (about 2 pounds total), peeled, trimmed, and cut crosswise into ½-inch-thick rounds

  • 2 tablespoons tahini

  • 2 tablespoons fresh lime juice

  • 1 small clove garlic, grated (¼ teaspoon)

  • ¾ teaspoon ground turmeric

  • 2 scallions, thinly sliced (¼ cup), for serving


  1. Preheat oven to 425°F. Toss broccoli with 2 tablespoons oil, season with salt and pepper and arrange on a rimmed baking sheet. Roast 15 minutes.

  2. Season salmon with salt and pepper; drizzle skin sides with oil. Nestle onto baking sheet with broccoli, skin-sides down. Return to oven and roast until broccoli is golden in spots and crisp-tender and salmon is just cooked through, 8 to 10 minutes more.

  3. Meanwhile, heat a large, heavy-bottomed skillet, preferably cast iron, over medium. Season beets with salt and pepper. Swirl remaining 2 tablespoons oil into skillet. Working in batches, add beets in a single layer and cook, flipping once, until browned on both sides and tender with a little crispness (an inserted knife should be met with a bit of resistance), about 5 minutes a side. Transfer to a plate.

  4. In a bowl, whisk together tahini, lime juice, garlic, and turmeric until smooth, adding water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with salt and pepper. Serve beet steaks with broccoli and salmon, drizzled with turmeric-tahini sauce and sprinkled with scallions.

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