Print
warm salmon roasted vegetable salad recipe

Warm Salmon and Roasted Vegetables Salad

A hearty dinner salad made with steamed salmon and hearty roasted carrots, radishes and shallots.
Course Main
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Sobeys

Ingredients

  • 8 shallots or pickling onions, peeled and quartered
  • 4 carrots peeled and cut into one-inch sticks
  • 1 bunch radishes tops trimmed, halved
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 12 oz salmon fillets cook in 2 Seafood Steamer bags with Garlic-Parsley Butter according to package directions
  • 1 tbsp. apple cider vinegar
  • 2 tsp. maple syrup
  • 1 tsp. grainy mustard
  • 8 cups loosely packed arugula
  • 1/3 cup coarsely chopped toasted walnuts

Instructions

  1. Preheat oven to 400 degrees. In bowl, toss together shallots, carrots, radishes, olive oil and salt. Arrange in single layer on large baking sheet. Roast in oven, turning occasionally, 25 mins. or until vegetables are lightly golden and tender. Set aside.
  2. At same time, cook fish in Seafood Steamer bags until done, 20-25 mins. (No Sobeys nearby? Just sprinkle two fillets with garlic powder and parsley, top with a teaspoon of butter and seal in a foil pouch!)

  3. Use melted butter and juices from Seafood Steamer bags to make warm vinaigrette by whisking the liquids from the bags with vinegar, maple syrup and mustard.
  4. Gently toss arugula with roasted vegetables. Transfer to plates. Break salmon into large pieces and scatter over salad. Sprinkle with walnuts, drizzle with vinaigrette and season to taste with salt and pepper.

Recipe Notes

If desired, substitute white wine vinegar for apple cider vinegar and/or toasted almonds for toasted walnuts.