Parsley-Crusted Salmon with Red Pepper Coulis

Method 6 steps

1. 01

   Heat the oven to 400 F. Wrap the beet in foil and roast 40 minutes until a knife slides in easily, then peel and slice into thick rounds.

2. 02

   Blend the red peppers, paprika, half the garlic and 1 tablespoon olive oil until smooth, season and warm gently in a small pan.

3. 03

   Mix the parsley, parmesan, breadcrumbs, remaining garlic and 1 tablespoon oil. Season the salmon, press the herb mixture over the top and bake 12 to 14 minutes until it flakes at the thickest point.

4. 04

   Wilt the spinach in a dry pan, squeeze out the liquid and stir in the cream cheese with salt and pepper.

5. 05

   Toss the asparagus with the last of the oil and char in a hot grill pan for 4 minutes, turning once.

6. 06

   Spread coulis across each plate, add the salmon, a spoon of creamed spinach, the beet slices and asparagus, then drizzle with balsamic glaze.

Tap a step to mark it done.