- 3 cups Root vegetablescubed ½-inch, peeled, such as potatoes, turnips, carrots and beets
- 2 tbsp Olive oilextra-virgin, divided
- 1/4 tsp Black pepperfreshly ground, divided
- 1/4 tsp Saltdivided
- 1 tbsp Sherry vinegaror red-wine vinegar
- 1/2 tbsp Garlicminced
- 1 tsp Wholegrain mustard
- 1 tsp Anchovyminced filet or paste
- 4 cups Mixed greenssalad greens
- 1 (6- to 7-oz) can Salmonboneless, skinless wild Alaskan salmon, drained and flaked
- 1 Scallionssliced
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
Heat the oven to 450 °F.
Make anchovy mustard vinaigrette
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.
Dress salad greens