Salmon and Golden Beet Salad with Crisp Bacon

• 8 small golden beets (about 10 ounces)
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon coarse salt
• 4 slices turkey bacon (about 2 1/4 ounces), sliced crosswise into thin strips
• 1/2 lemon, sliced into 4 rounds
• 4 salmon fillets (6 ounces each)
• 1 shallot, finely chopped
• 1 1/2 tablespoons white-wine vinegar
• 1 pound baby spinach
• Freshly ground pepper

1. Preheat the oven to 350F.
2. On a piece of aluminum foil, toss the beets with 1 tablespoon oil and the salt; wrap the beets in foil to make a packet.
3. Cook until the beets are easily pierced with a fork, about 35 minutes.
4. Let cool; peel the beets, and slice them into 1/4-inch-thick rounds.
5. Cook the bacon on another baking sheet until crisp, about 10 minutes.
6. Transfer to a paper-towellined plate; let drain.
7. Place the lemon slices and 6 cups water in a large saucepan; bring to a boil.
8. Reduce heat; add the salmon, and cook at a bare simmer until flaky, about 12 minutes.
9. Transfer the fish to a plate; let cool.
10. Make the dressing: In a small bowl, whisk together the shallot, vinegar, and remaining 2 tablespoons oil until emulsified.
11. Place the spinach and beets in a bowl.
12. Add the dressing and some bacon; season with pepper.
13. Toss to combine.
14. Divide among plates; top each with a salmon fillet.
15. Garnish with the remaining bacon.
16. (Per serving)
17. Calories: 465
18. Fat: 26g
19. Cholesterol: 122mg
20. Carbohydrate: 12g
21. Sodium: 537mg
22. Protein: 46g
23. Fiber: 5g

golden beets, extravirgin olive oil, coarse salt, turkey bacon, lemon, salmon, shallot, whitewine vinegar, baby spinach, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/salmon-and-golden-beet-salad-with-crisp-bacon-392423 (may not work)