Salmon and Roasted Vegetable Salad
Salads • Italian
Description
Salmon and Roasted Vegetable Salad
Ingredients
- Salad Potatoes 25 oz
- Parsnip 20 oz
- Carrot 10 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 15 oz
- Mixed salad greens 20 oz
- Scallions 2 stalks
Step-by-Step Guide
Step 1
Preheat the oven to 445°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.
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