If so, this one surely qualifies.

Wild Alaskan salmon bakes in a barely hot oven until you can spoon it like pudding onto mustardy, bitter arugula, mellow yellow beets and tiny, creamy potatoes . Soft-cooked eggs round out the dish.

This is a meal I can serve for lunch, brunch or dinner. It’s special (and pretty) enough for clients and special get-togethers. It’s easy enough for a weeknight nosh. Best, it’s loaded with vitamins, minerals and essential fatty acids.

That sounds pretty virtuous to me!

Wild Salmon With Beets, Potatoes & Eggs

This recipe is adapted from Suzanne Goin’s Sunday Suppers At Lucques. I subbed yellow beets for her red ones and arugula for the dandelion greens she calls for. I also tinkered with the dressing and cut the portions to serve my family of four. The dish is pretty easy to make but be warned: It requires a lot of bowls. Don’t let that deter you. Wash ’em or load ’em in the dishwasher while the salmon roasts, and after-dinner (or lunch or brunch) cleanup will be a breeze.

  • 4 small golden beets (1 1/2- to 2-inches in diameter), well-scrubbed and leafy tops cut off
  • 8 ounces small potatoes, well-scrubbed
  • 6 tablespoons olive oil, divided
  • 1 teaspoon fresh thyme
  • 1 1/2 pounds wild salmon fillet, skin-on
  • Zest of 1 lemon
  • 1/4 cup shallot, finely diced
  • 2 tablespoons fresh dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 4 eggs
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons fresh lemon juice
  • 3/4 teaspoon red wine vinegar
  • 3/8 cup olive oil
  • 6 ounces baby arugula

Preheat your oven to 400 degrees.

Coat two small pans (I used glass pie plates) with nonstick spray.

Place the beets in one pan and toss them with 2 tablespoons of olive oil. Season with salt and pepper. Add a splash of water to your pan, then cover it tightly with tinfoil. Set aside.

Place the potatoes in your second pan. Toss with 1 tablespoon olive oil, the thyme leaves, and salt and pepper. Cover tightly with foil.

Place both pans in the oven and roast for 40 minutes, or until you can easily pierce the beets and potatoes with a fork. Cool.

Turn the oven down to 250 degrees. Fill a shallow baking pan with water and place it on your oven’s lowest rack.

In a small bowl, combine the shallots, lemon zest, dill, parsley and 2 tablespoons of olive oil. Season with salt and pepper.

Place a rack inside a large, rimmed baking sheet. Unwrap your salmon fillet, pat it dry and place it skin-side down on the rack.

Season the fish with salt and pepper, then slather half of the herb mixture over the fillet.

Gently turn the fillet over and slather with the rest of the herb mixture.

Turn the fish back over so its skin is against the rack. Place your baking sheet in the middle of your oven and bake for 30-35 minutes. Note that the salmon will stay beautifully red and look like it hasn’t cooked. Trust me. It has.

While the salmon is baking, bring a small saucepan of water to a boil. Add the eggs, then turn down your heat and simmer the eggs for 9 minutes. When done, remove them to a bowl of ice water and let them cool. When cool, peel and cut the eggs in half lengthwise.

Take the skins off your roasted beets. Cut them into sixths and place them in a bowl. Add the remaining tablespoon of olive oil and the juice of half a lemon. Toss well and season with salt and pepper.

In another bowl, whisk together the Dijon mustard, red wine vinegar, lemon juice and 3/8 cup of olive oil. Season with salt and pepper.

Cut the potatoes in half. Toss with 2 tablespoons of the vinaigrette you’ve just made and taste for seasoning. You may need more salt.

Place the arugula on a pretty plate. Toss it with a few spoonfuls of the vinaigrette. Add the beets, potatoes and eggs:

When your salmon is done, remove it from the oven. Using a spoon, scoop big pieces from the fillet and lay them atop the beets, potatoes, eggs and arugula. Drizzle with any remaining vinaigrette and serve immediately. You’re going to feel very good about what you’re feeding your family.