ROASTED VEGETABLE AND SALMON SALAD
Full of beets, sweet potato, carrots, and parsnips, this salmon salad is a winter root vegetable dream! Topped with sunflower seeds and a homemade vinaigrette, it's your new go-to salad!
Provided by Kaleb
Categories Salad
Time 1h
Number Of Ingredients 19
Steps:
- In a small bowl, combine the olive oil, miso, salt, and mustard. Stir together until well combined and set aside.
- Preheat oven to 425°F. Make sure all vegetables are cut and diced to roughly the same size, about ½ inch to ¾ inch. Combine the vegetables on one large sheet pan and the salmon on one small sheet pan. Pour 4 tbsp of the miso mixture over the vegetables and stir until all the vegetables are well coated. Rub the remaining miso mixture on the salmon filets.
- Place both the vegetables and the salmon in the preheated oven. Roast the salmon until firm, 6-8 minutes. The USDA recommends cooking to 145°F. Remove from the oven and continue to roast vegetables until they are crisp-tender, 30-40 minutes in total. Remove from oven and let cool while preparing salad.
- To serve the salad, place greens on a platter. Season with salt and pepper. Pour half of the dressing (instructions below) over greens and stir to coat. Add prepared vegetables. Flake salmon filets with a fork and add over vegetables. Sprinkle with sunflower seeds and remaining dressing to taste.
- In a dressing jar or glass jar with a tight-fitting lid, combine all the ingredients. Shake until the dressing is emulsified, 1 minute. Set aside until ready to use.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Carbohydrate 26.4 g, Protein 11.9 g, Fat 18 g, SaturatedFat 2.5 g, Cholesterol 18.1 mg, Sodium 551.8 mg, Fiber 6.4 g, Sugar 7.5 g, UnsaturatedFat 13.9 g
WARM SALMON & ROASTED VEGETABLE SALAD
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C). In bowl, toss together shallots, carrots, radishes, olive oil and 1/4 tsp (1 mL) salt. Arrange in single layer on large baking sheet. Roast in oven, turning occasionally, 25 min., or until vegetables are lightly golden and tender. Set aside.
- Meanwhile (after fish is cooked), use melted butter and juices from Seafood Steamer bags to make warm vinaigrette by whisking the liquids from bags with vinegar, maple syrup and grainy mustard.
- Gently toss arugula with roasted vegetables. Transfer to platter. Break salmon into large pieces and scatter over salad. Sprinkle with walnuts. Drizzle with warm vinaigrette.
Nutrition Facts : Calories 170, Fat 11, SaturatedFat 1, Carbohydrate 7, Sugar 4, Protein 10, Cholesterol 25, Fiber 2, Sodium 170
SMOKED SALMON & ROAST VEGETABLE SALAD
Make and share this Smoked Salmon & Roast Vegetable Salad recipe from Food.com.
Provided by Coasty
Categories Weeknight
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Place oil to baking dish add chopped pumpkin, red peppers, red onion and fennel and season with salt and pepper. Roast for 25 minutes Add asparagus and roast a further 10 minutes Remove from oven.
- Add cooked risoni, herbs and pinenuts. Cool.
- Place spinach on platter, top with roasted vegetables and salmon. Drizzle with vinaigrette and serve.
Nutrition Facts : Calories 307, Fat 10.8, SaturatedFat 1.4, Cholesterol 7.7, Sodium 334, Carbohydrate 41.1, Fiber 7.1, Sugar 5.4, Protein 15.4
SALMON & ROASTED VEGETABLE SALAD
From EatingWell: January/February 2010 NUTRITION Per serving: 314 calories; 12 g fat (2 g sat, 8 g mono); 24 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 7 g fiber; 708 mg sodium; 1010 mg potassium. Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (60% dv), Folate (53% dv), Potassium (29% dv), Magnesium (24% dv), Iron (22% dv), source of omega-3s. 1 1/2 Carbohydrate Serving Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat
Provided by Jencathen
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F.
- Peel and cut vegetables into 1/2" cubes.
- Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
- Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
- When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
Nutrition Facts : Calories 377, Fat 18.1, SaturatedFat 2.5, Cholesterol 83.1, Sodium 1562.9, Carbohydrate 28.4, Fiber 8.6, Sugar 10.8, Protein 28.8
SHEET-PAN ROASTED SALMON NIçOISE SALAD
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
- While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
- Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
- Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
- Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.
ROASTED SALMON AND VEGETABLES
Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
- Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
- Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g
ROASTED SALMON AND VEGETABLES
Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
- Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.
Nutrition Facts : Calories 521 g, Fat 18 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g
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SALMON & ROASTED VEGETABLE SALAD RECIPE | EATINGWELL
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5/5 (5)Total Time 45 minsCategory Healthy Canned Salmon RecipesCalories 313 per serving
- Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
- Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
- When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
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