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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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.


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 Facts

313 calories; protein 20.9g; carbohydrates 32.2g; dietary fiber 7.1g; sugars 10.4g; fat 11.9g; saturated fat 1.6g; cholesterol 24.3mg; vitamin a iu 3101IU; vitamin c 35.9mg; folate 212.8mcg; calcium 133.9mg; iron 4mg; magnesium 91.9mg; potassium 1016.1mg; sodium 708.1mg; thiamin 0.2mg.

Reviews (6)

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6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.... Read More
Rating: 5 stars
The dressing is very good! I accidentally bought fresh salmon instead of the canned so I grilled 6 ounces of the fresh salmon skinned it and flaked it. We loved it! Will make again for sure. Read More
Rating: 3 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Poached salmon instead of canned because that's what I had. The family members who could afford the fat and calories had creme freche on top and agreed it was an amazing addition! But all on its own this was wonderful. Great dressing. Used carrot parsnip baby potatoes. After the first 15 min added pre-cooked packaged beets which I'd cubed. That all worked well. Read More
Rating: 5 stars
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!!! Read More