Flight Pantry

There are dishes that win us over at first sight — whether it’s the colors, the aroma, or an unexpected flavor combo. This crispy salmon with beetroot cream does all three. It’s bold, elegant, and surprisingly easy to make. Perfect for a dinner that looks fancy but comes together in under 30 minutes.

The contrast between the crispy-skinned salmon and the velvety beetroot cream is simply divine. The earthy sweetness of the beets blends beautifully with the richness of the fish. Add a sprinkle of dried dill on top, and you’ve got a meal that smells like a Nordic summer evening.

It’s the kind of plate that looks like it came straight out of a high-end restaurant — but trust me, it’s all done with everyday ingredients and minimal effort.

Not only is it delicious, it’s also packed with nutrients: omega-3-rich salmon, antioxidant-filled beets, and a good dose of healthy fats. A beautiful balance of taste, color, and nutrition on one plate.

Ingredients (serves 4):

For the salmon:

• 4 salmon fillets (about 150–180 g each)

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1 teaspoon smoked paprika

• 1 teaspoon lemon juice

• Dried dill (optional, for garnish)

For the beetroot cream:

• 3 medium cooked beets

• 1 small cooked potato

• 1 garlic clove

• 100 ml heavy cream (or plant-based cream)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 teaspoon apple cider vinegar or lemon juice

Instructions:

1. Start with the beetroot cream:

Place the beets, potato, garlic, cream, olive oil, and vinegar in a blender. Blend until smooth and creamy. Season with salt and pepper to taste. If it’s too thick, add a splash of warm water. Set aside and keep warm.

2. Prepare the salmon:

Pat the salmon fillets dry with paper towels. Season with salt, pepper, smoked paprika, and a drizzle of lemon juice.

3. Pan-sear the salmon:

Heat the olive oil in a non-stick skillet. Place the fillets skin-side down and cook over medium-high heat for 4–5 minutes, until the skin is crispy. Flip and cook for another 2–3 minutes, until golden on the outside and still juicy inside

4. Assemble the dish:

Spoon a generous amount of beetroot cream onto each plate. Place the salmon on top, garnish with dill, and serve immediately.