Salmon and Beets with Yogurt Sauce over Watercress
Ingredients
- 1 1/4 lb. beets (about 5 small), peeled and cut into 1-inch wedges
- 1/2 c. plain yogurt
- 2 tbsp. fresh dill, chopped, plus more for serving
- 1/2 tsp. lemon zest, plus 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 1 tbsp. poppy seeds, kosher salt, and freshly ground black pepper
- 4 (6-oz.) skinless salmon fillets
- 1 tsp. ground coriander
- 1 bunch watercress, thick stems removed
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