Σολομός με παντζάρια

INGREDIENTS (for 2 people):

SALMON PREPARATION:

1
Take the salmon out of the fridge so it can reach room temperature.
2
Brush it lightly all over with olive oil, then add salt and pepper.
3
Use a non-stick or cast-iron pan (if available) and preheat it on medium-high heat.
4
When the pan is hot, place the salmon fillets skin-side down. Lower or turn off the heat and let the skin-side cook until it forms a crust.
5
Remove the salmon to a plate. Remove the fats from the pan and clean it.
6
Reheat the clean pan and add a little olive oil again.
7
Place the salmon on the other side (belly side) and cook for 4-5 minutes depending on thickness.
8
Remove the salmon and place it on the plate.

BEET PREPARATION:

1
Preheat the oven to 180-200 C, top and bottom heat.
2
Cut pieces of aluminum foil and place the beet inside.
3
Drizzle with a little olive oil and coarse salt, then wrap it.
4
Place the wrapped beets in a baking tray and bake for about 60 minutes, depending on beet size.

Wash the arugula and place it in a colander to dry. Plate all ingredients (salmon, beets, arugula) with a little anthotyro cream.