Baked salmon with beet, tomato, and artichoke salad

Baked salmon with beet, tomato, and artichoke salad For the salmon you will need: 1 large 2 lb piece of salmon, 2 tablespoons of coconut oil, Salt and pepper, Cavender's Greek seasoning. For the salad you will need: 1 cup cherry tomatoes sliced in half, 1 can of artichoke hearts, 3 baked beets, sliced, Olive oil, Salt and pepper, Balsamic vinegar. Start by cutting the stems off of the beets, wrap them in tin foil and bake at 350 for 40-50 minutes. Once they are cooked let them cool, peel them, and then cut into pieces. Place in refrigerator for 1 hour. Once beets are cooled add artichokes and tomatoes to the beets. Top with a drizzle of olive oil, salt and pepper, and about 3 tablespoons of balsamic vinegar. Place salad in refrigerator. For the salmon preheat the oven to 350. Place salmon on a foil lined baking sheet. Cover with coconut oil, salt and pepper, and the Greek seasoning. Bake for 20-25 minutes.