Salmon & Roasted Vegetable Salad

4 Reviews
From: EatingWell Magazine January/February 2010

Toss roasted vegetables and salmon with a flavor-packed vinaigrette to serve on top of greens for a hearty dinner salad. For a twist, add a poached or fried egg on top. Serve with: Toasted whole-grain baguette and a glass of Riesling.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon minced anchovy fillet or paste
  • 8 cups mixed salad greens
  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
  • 2 scallions, sliced

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F.
  2. 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.
  3. 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.
  4. 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.
  • Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 313 calories; 12 g fat(2 g sat); 7 g fiber; 32 g carbohydrates; 21 g protein; 213 mcg folate; 24 mg cholesterol; 10 g sugars; 0 g added sugars; 3101 IU vitamin A; 36 mg vitamin C; 134 mg calcium; 4 mg iron; 708 mg sodium; 1016 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).
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat

Reviews 4

January 28, 2013
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By: EatingWell User
I would make again I liked the combination of the roasted vegetables, salmon and salad greens. It felt like a very healthy meal. The dressing was ok. I will definitely make again. Pros: light, refreshing, uses canned salmon
January 11, 2012
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By: EatingWell User
Exquisute This dish was amazing! I subbed capers and a little rosemary for the mustard and anchovies as my dining companion doesn't like them and the flavors were still amazing. Also used fresh salmon roasted with garlic, lemon and rosemary. Add garlic bread and wine...viola! Prep time was a little long, but well worth it for a tasteful, satisfying and hearty dinner main dish salad. Will be making again!!!
February 13, 2011
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By: JENCATHEN
Loved It! We really loved this. Even my 12 and 9 yr old liked it. I used for my root vegetables 2 beets, 2 turnips, 2 very large carrots, and 3 parsnips. Pros: Easy, Healthy, Lots of Flavor Cons: Lots of vegetables to cut really small
February 24, 2010
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By: EatingWell User
This dish is a real knockout! It positively DEMANDED a glass of wine and the French bread, and I opened the bottle even though my spouse didn't make it home for dinner. Yes, fresh salmon would be even better. However, I was surprised at the amount of time I spent on it & adding the salmon prep would seriously put it over the top. My general idea is to make the dressing ahead....