Recipes Ingredients Seafood Recipes Salmon Recipes Seared Beets with Turmeric-Tahini Broccoli and Salmon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 25, 2022 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 20 mins Total Time: 45 mins Servings: 4 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! Ingredients 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 Directions 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. 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. 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. 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. Rate it Print