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Salmon & Roasted Vegetable Salad

Salmon & Roasted Vegetable Salad

Name: Salmon & Roasted Vegetable Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: Root vegetables 3 cups; Olive oil 2 tbsp; Black pepper 1/4 tsp; Salt 1/4 tsp; Sherry vinegar 1 tbsp; Garlic 1/2 tbsp; Wholegrain mustard 1 tsp; Anchovy 1 tsp; Mixed greens 4 cups; Salmon 1 (6- to 7-oz) can; Scallions 1

hearty dinner salad

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35m
Serves 2
Easy
(1)

Ingredients

	3 cups Root vegetables cubed ½-inch, peeled, such as potatoes, turnips, carrots and beets
	2 tbsp Olive oil extra-virgin, divided
	1/4 tsp Black pepper freshly ground, divided
	1/4 tsp Salt divided
	1 tbsp Sherry vinegar or red-wine vinegar
	1/2 tbsp Garlic minced
	1 tsp Wholegrain mustard
	1 tsp Anchovy minced filet or paste
	4 cups Mixed greens salad greens
	1 (6- to 7-oz) can Salmon boneless, skinless wild Alaskan salmon, drained and flaked
	1 Scallions sliced

Nutritional information

313

calories

11.9g

fat

32.2g

carbohydrates

20.9g

protein

24.3g

cholesterol

708mg

sodium

Cuisine:

American Recipes

Ingredients

3 cups Root vegetables
cubed ½-inch, peeled, such as potatoes, turnips, carrots and beets
2 tbsp Olive oil
extra-virgin, divided
1/4 tsp Black pepper
freshly ground, divided
1/4 tsp Salt
divided
1 tbsp Sherry vinegar
or red-wine vinegar
1/2 tbsp Garlic
minced
1 tsp Wholegrain mustard
1 tsp Anchovy
minced filet or paste
4 cups Mixed greens
salad greens
1 (6- to 7-oz) can Salmon
boneless, skinless wild Alaskan salmon, drained and flaked
1 Scallions
sliced

Salmon & Roasted Vegetable Salad

Looking for a hearty dinner salad for two? Enter this amazing Salmon & Roasted Vegetable Salad recipe! It’s a mix of root veggies roasted until deliciously caramelized, tossed with salmon and scallions, and served over the mixed salad greens, then drizzled with anchovy mustard vinaigrette. It’s such a great combination of flavors and makes for an easy, flavorful dinner salad fancy enough for the weekend! Perfect!

For the veggies, I use a combination of potatoes, turnips, carrots, and beets. The first step is to roast the veggies. About halfway through cooking, stir and continue roasting until soft and deliciously golden brown in spots. Meanwhile, prepare the anchovy mustard vinaigrette. When the veggies are done cooking, toss them with salmon and scallions and drizzle with some of the anchovy mustard vinaigrette. Use the remaining vinaigrette as a salad dressing. Serve the veggies and salmon over the greens, and enjoy! The recipe yields 2 servings but can be easily doubled.

To make the Salmon & Roasted Vegetable Salad, you will need the following ingredients:

Steps to make Salmon & Roasted Vegetable Salad

1	Heat oven	5
Heat the oven to 450 °F.
2	Season vegetables	1
In a large bowl, toss 3 cups cubed vegetables with 1 tablespoon oil, ⅛ teaspoon pepper, and ⅛ teaspoon salt.
3	Roast	30
Spread the vegetables in a single layer on a rimmed baking sheet and roast for 15 minutes. Then stir and roast for 13 to 15 minutes more until soft and golden brown in spots.
4	Make anchovy mustard vinaigrette	2
Meanwhile, whisk the remaining 1 tablespoon oil, 1 tablespoon sherry vinegar, ½ tablespoon minced garlic, 1 teaspoon whole-grain mustard, 1 teaspoon minced anchovy filet anchovy, and the remaining 1⁄8 teaspoon of each pepper and salt in a large bowl. Transfer 1 tablespoon of the vinaigrette to a small bowl and set aside.
5	Dress salad greens	1
Add the salad greens to the large bowl with vinaigrette and toss to combine. Divide among 2 dinner plates.
6	Dress vegetables	2
Once the vegetables are done, transfer them to a large bowl and add the reserved vinaigrette, 1 can flaked salmon, and 1 sliced scallion. Gently toss to combine.
7	Serve
To serve, top the greens with the salmon and vegetables. Enjoy!

This easy Salmon & Roasted Vegetable Salad recipe features a flavorful anchovy mustard vinaigrette and healthy salad greens. It’s full of umami and so delicious. Give this recipe a try soon, and let us know how you liked it in the comments below.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!