Smoked Salmon Roast Vegetable Salad Recipes
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
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
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