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Top down view of salmon salad sitting on white platter with serving spoons sitting beside
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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!
Course Salad
Cuisine American
Difficulty Easy
Method Roasting
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 302kcal
Author Kaleb

Ingredients

For the salad

  • 2 parsnips peeled and sliced
  • 1 large carrot peeled and sliced
  • 1 lb sweet potato diced into bite-size pieces
  • 1 red beet diced into bite-size pieces
  • 2 5-oz salmon filets
  • 3 tbsp olive oil
  • 3 tbsp yellow miso paste
  • ½ tsp kosher salt
  • 2 tsp Dijon mustard
  • ¼ cup roasted sunflower seeds
  • 1 bunch or head romaine lettuce

For the dressing

  • 2 cloves garlic
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp champagne or rice vinegar
  • 1 tbsp maple syrup
  • ¼ cup olive oil
  • 1 ½ tsp toasted sesame seed oil

Instructions

For the salad

  • In a small bowl, combine the olive oil, miso, salt, and Dijon 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.

For the dressing

  • 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.

Video

Nutrition

Serving: 1serving | Calories: 302kcal

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