Beet & Dill Roasted Salmon

Preheat oven to 425F. In a bowl, mix grated beet, chopped dill, horseradish, lemon zest, and 2 tablespoons of olive oil. Bake the salmon: line a baking sheet with parchment paper. Season the salmon with salt and pepper and place on the sheet. Spread the beet mixture on top and let stand for 30 minutes. Prepare the potatoes: Toss potato slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer in a 9x13. Bake until tender, about 35 minutes. Remove the beet mixture from the salmon and spread it over the potatoes. Place the salmon on top, drizzle with olive oil, and bake until medium rare, 10-12 minutes. Squeeze lemon juice over the salmon, garnish with dill fronds, and serve.