1. Place a rack in upper-middle of oven and heat to 425 degrees. On a parchment-lined baking sheet, toss hash browns, carrots, edamame, and scallion whites with oil, then season with salt and pepper. Bake 10 minutes.
2. Pat salmon dry and season with Cajun rub. Push hash brown mixture to one side of baking sheet and place salmon on empty side. Return to oven and bake until salmon is cooked through and hash browns are crispy, 10 to 12 more minutes.
3. Divide hash brown mixture among plates, then sprinkle evenly with beets and top with salmon. Stir dressing and water in a small bowl until blended, then drizzle over salmon; sprinkle with scallion greens before serving.
Source: Hannaford fresh Magazine, March-April 2021