Salmon & Roasted Vegetable...Salmon & Roasted Vegetable Salad

Name: Salmon & Roasted Vegetable Salad
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Ingredients: 1 teaspoon minced anchovy fillet or paste; 1 tablespoon minced garlic; 8 cups mixed salad greens; 3 tablespoons extra-virgin olive oil, divided; 3/4 teaspoon freshly ground pepper, divided; 2 tablespoons sherry vinegar or red-wine vinegar; 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets; 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked; 1/2 teaspoon salt, divided; 2 scallions, sliced; 1 teaspoon whole-grain mustard

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Salmon & Roasted Vegetable Salad might be a good recipe to expand your main course recipe box. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs $4.39 per serving. One serving contains 385 calories, 21g of protein, and 17g of fat. This recipe from Eating Well has 877 fans. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pepper, scallions, red-wine vinegar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Salmon With Couscous Vegetable Salad, Spring Salmon and Vegetable Salad, and Grilled Salmon and Vegetable Orzo Salad.

DeliciousTastyWell Prepared

Ingredients

•1 teaspoon minced anchovy fillet or paste

•1 tablespoon minced garlic

•8 cups mixed salad greens

•3 tablespoons extra-virgin olive oil, divided

•3/4 teaspoon freshly ground pepper, divided

•2 tablespoons sherry vinegar or red-wine vinegar

•6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets

•2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked

•1/2 teaspoon salt, divided

•2 scallions, sliced

•1 teaspoon whole-grain mustard

Cooking Instructions

01
Preheat oven to 450F.Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt.
02
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.
03
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.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023