Salmon and Roasted Vegetable Salad

Salads | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Salmon and Roasted Vegetable Salad

Ingredients

Salad Potatoes - 26.5 oz
Parsnip - 17.6 oz
Carrot - 8.8 oz
Olive Oil - 3 tablespoons
Ground Black Pepper - to taste
Salt - to taste
Champagne Vinegar - 2 tablespoons
Dijon Mustard - 1 teaspoon
Minced garlic - 1 tablespoon
Anchovy fillet - 1 teaspoon
Canned Saira - 14.1 oz
Mixed salad greens - 21.2 oz
Scallions - 2 stalks

Step by Step guide

Step 1

Preheat the oven to 446°F.

Step 2

In a large bowl, combine diced potatoes, parsnip, and carrot with 1 tablespoon of olive oil, pepper, and salt. Spread in a single layer on a baking sheet and roast in the oven for 15 minutes, then stir and roast for another 13–15 minutes until cooked and golden brown.

Step 3

Meanwhile, in a large bowl, mix the remaining olive oil, vinegar, garlic, mustard, and anchovy paste. Season with salt and pepper. Pour 2 tablespoons of the dressing into a small bowl. Add the salad greens to the main dressing and toss well. Plate the salad.

Step 4

Transfer the roasted vegetables to a large bowl, drizzle with the remaining dressing, and toss with the salmon and chopped green onion. Serve on the salad leaves.