Roasted Salmon and Root Vegetables with Creamy Mustard Vinaigrette
In this satisfying one-pot recipe, the carrots and beets roast until tender in the oven, before the salmon fillets are added for the final minutes. The chopped almonds and arugula salad add a nice crunch.
Preheat oven to 475°. Toss carrots and beets with 3 tablespoons oil, season with salt and pepper. Spread into a 3 1/2-quart enameled cast-iron braiser or other similar size roasting pan. Roast, stirring once, until charred on edges and tender, about 20 minutes. Stir, then cook 10 minutes more. Whisk together mustard and mayonnaise.
Season salmon with salt and pepper, and spread 1 1/2 teaspoons mustard mixture over each one. Remove vegetables from oven and nestle in salmon. Press 1 tablespoon almonds onto each piece. Return to oven, cook until salmon is just opaque, 7 to 9 minutes.
To remaining mustard mixture, add remaining 2 tablespoons oil and the vinegar, whisk well; season. Toss arugula with 2 tablespoons of the dressing. Serve over salmon and vegetables.