Warm Salmon & Roasted Vegetable Salad

10
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

170
Calories
10 g
Protein
7 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 10
  • Amount For Serving % Daily Value
  • Calories 170
  • Lipides 11 g
    • Saturated fat  1.5 g
  • Cholesterol 25 mg
  • Sodium  170 mg
  • Carbs 7 g
    • fiber  2 g
    • Sugar  4 g
  • Protein 10 g

Ingredients

  • 8 shallots, quartered
  • 4 carrots, peeled and cut into 1/2-in./1-cm X 1-in./2.5-cm pieces
  • 1 bunch radishes, tops trimmed, halved
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) salt, divided
  • 12 oz (375 g) salmon fillets or any pink-fleshed fish (cook in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
  • 1 tbsp (15 mL) apple cider vinegar
  • 2 tsp (10 mL) maple syrup
  • 1 tsp (5 mL) grainy mustard
  • 8 cups (2 L) loosely packed arugula
  • 1/3 cup (75 mL) coarsely chopped, toasted walnuts

Method

  1. Preheat oven to 400°F (200°C). In bowl, toss together shallots, carrots, radishes, olive oil and 1/4 tsp (1 mL) salt. Arrange in single layer on large baking sheet. Roast in oven, turning occasionally, 25 min., or until vegetables are lightly golden and tender. Set aside.
  2. Meanwhile (after fish is cooked), use melted butter and juices from Seafood Steamer bags to make warm vinaigrette by whisking the liquids from bags with vinegar, maple syrup and grainy mustard.
  3. Gently toss arugula with roasted vegetables. Transfer to platter. Break salmon into large pieces and scatter over salad. Sprinkle with walnuts. Drizzle with warm vinaigrette.

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