As you may recall from my New Year, New Diet post, I’m trying to eat more seasonally this year. In January root vegetables like turnips and potatoes are in season, and soon salmon will be as well (the recipe calls for canned, but fresh salmon will work even better). I thought this was a great recipe to combine several of those in-season foods into a deliciously healthy dinner fit for a side of French bread and glass of wine. Enjoy!
Salmon & Roasted Vegetable Salad
- 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 salt, divided
- 2 tablespoons sherry vinegar or red-wine vinegar
- 1 tablespoon minced garlic
- 1 teaspoon whole-grain mustard
- 8 cups mixed salad greens
- 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked (Fresh wild salmon is best if you can get it, but canned is usually more easy to find for many people, so just know that you can use either in this recipe)
- 2 scallions, sliced
- Preheat oven to 450°F.
- Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. 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, 13 to 15 minutes more.
- 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. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
- 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.