Our PlansGift CardsHelloFresh for Teams
Pan-Seared Salmon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pan-Seared Salmon

Pan-Seared Salmon

with Herbed Beet and Horseradish Salsa

Spicy horseradish and sweet beets are a winning combo—and a Russian favorite. Made into a chunky salsa, it makes a delicious condiment for crispy-skinned salmon. The trick to achieving a crispy salmon skin? A hot, nearly smoking pan!

Eat First

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


/ serving 2 people

12 ounce

Skin-on Salmon

(Contains Fish)

8 ounce

Pre-Cooked Beets

1 unit

Red Onion

½ cup


(Contains Wheat)

1 teaspoon

Horseradish Powder

¼ ounce


2 clove


2 tablespoon

Balsamic Vinegar

1 teaspoon

Smoked Paprika

Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories657 kcal
Energy (kJ)2749 kJ
Fat32 g
Saturated Fat0 g
Carbohydrate55 g
Sugar0 g
Dietary Fiber9 g
Protein44 g
Sodium229 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan



Cook the farro: preheat the oven to 400 degrees. Place the farro in a small pot with 2 cups of water and a large pinch of salt. Bring to a boil then reduce to a simmer for 30-35 minutes, until farro is tender. Drain.

Prep the ingredients

Prep the remaining ingredients: halve, peel, and slice the onion into 1/2-inch wedges. Finely dice one of the wedges. Finely chop the dill. Dice the beets into ½-inch cubes. Smash the garlic cloves with the flat of your knife.

Roast the beets and onions

Toss 2/3 the diced beets on a lightly oiled baking sheet with the onion wedges, 1 teaspoon oil, and a large pinch of salt and pepper. Place in the oven for 15-20 minutes, until the onions are caramelized.


Make the beet and horseradish salsa: in a small bowl, combine the chopped dill, diced onion, horseradish (to taste), remaining beets, and 1 teaspoon oil. Season with salt and pepper.

Cook the salmon

Cook the salmon: heat 1 teaspoon oil in a large pan over high heat. Season the salmon on all sides with salt, pepper, and paprika. Once hot, add the salmon to the pan, skin-side down, for 4-6 minutes, until the skin begins to crisp and turn golden brown. Flip the fish and cook on other side for 2-3 minutes, until just opaque in the middle. Set aside.

Make the balsamic glaze

Make the balsamic glaze: add the balsamic vinegar and smashed garlic cloves to the pan and reduce heat to low. Reduce liquid by half. Discard the garlic.


Plate the farro with the roasted beets and onions. Place the salmon on top followed by the beet and horseradish salsa. Drizzle the plate with the balsamic glaze to finish. Enjoy!

Meal right image

Explore Similar Recipes

Meal left image