Salmon and Roasted Vegetable Salad

 
With Spring right around the corner and summer on it’s heels…and as hot as it is in South Florida already…this fresh Salmon salad is perfect, either as an entrée or side.

Total Time: 45 minutes
Ingredients (4 servings)

• 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon sea salt, divided
• 2 tablespoons sherry vinegar or red-wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon whole-grain mustard
• 1 teaspoon minced anchovy fillet or paste
• 1 cup Kalamata olives
• 2 tablespoons capers
• 8 cups mixed salad greens
• 2 8oz  boneless, skinless salmon fillets, cooked and flaked
• 2 scallions, sliced

Preparation

1. Preheat oven to 450°F.
2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon sea salt.
3. 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, an additional 15 minutes more.
4. 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.
5. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
6. 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 and finish with the capers.

Tips & Notes

• Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.

Nutrition

Per serving: 314 calories; 12 g fat ( 2 g sat , 8 g mono ); 24 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 7 g fiber; 708 mg sodium; 1010 mg potassium.