In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes).
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.
Add the diced tomatoes, cooked beets, salt, pepper, and dried oregano to the skillet. Stir everything together and let it simmer for about 10 minutes until the sauce thickens.
While the sauce is simmering, season the salmon fillets with a pinch of salt and pepper. In another pan, heat 2 tablespoons of olive oil over medium heat, and add the salmon fillets, cooking for about 4-5 minutes on each side until golden and flaky.
Once the salmon is done, gently flake it into bite-sized pieces and fold it into the tomato mixture, along with the chopped basil leaves. Allow it to heat through for about 2-3 minutes.
Toast the slices of bread until golden brown.
Serve the curry over the toasted bread, garnishing with fresh dill and optionally adding lemon wedges on the side.
