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!
Servings: 8 servings
Ingredients
For the salad
- 2 parsnips peeled and sliced
- 1 large carrot peeled and sliced
- 1 pound sweet potato diced into bite-size pieces
- 1 red beet diced into bite-size pieces
- 2 5-ounce salmon filets
- 3 tablespoons olive oil
- 3 tablespoons yellow miso paste
- ½ teaspoon kosher salt
- 2 teaspoons Dijon mustard
- ¼ cup roasted sunflower seeds
- 1 bunch or head romaine lettuce
For the dressing
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons champagne or rice vinegar
- 1 tablespoon maple syrup
- ¼ cup olive oil
- 1 ½ teaspoons 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.3 tablespoons olive oil, 3 tablespoons yellow miso paste, ½ teaspoon kosher salt, 2 teaspoons Dijon mustard
- 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 tablespoons of the miso mixture over the vegetables and stir until all the vegetables are well coated. Rub the remaining miso mixture on the salmon fillets.2 parsnips, 1 large carrot, 1 pound sweet potato, 1 red beet, 2 5-ounce 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 black pepper. Pour half of the dressing (instructions below) over the greens and stir to coat. Add prepared vegetables. Flake salmon fillets with a fork and add over the vegetables. Sprinkle with sunflower seeds and remaining dressing to taste.1 bunch or head romaine lettuce, ¼ cup roasted sunflower seeds
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.2 cloves garlic, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 tablespoons champagne or rice vinegar, 1 tablespoon maple syrup, ¼ cup olive oil, 1 ½ teaspoons toasted sesame seed oil
Video
Nutrition
Serving: 1serving | Calories: 302kcal