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Salmon & Roasted Vegetable Salad

:  January/February 2010

Your rating: None Average: 4 (23 votes)

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.


READER'S COMMENT:
"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...
Salmon & Roasted Vegetable Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.

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.

Carbohydrate Servings: 1 1/2

Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat


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Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Fish
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Everyday favorites
Make ahead instructions
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Salad, main dish
Publication
January/February 2010
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