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Prep Time
15 mins
Total Time
40 mins


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


Step 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.

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cup/250 mL):
11 g
Saturated Fat:
1 g
7 g
2 g
4 g
25 mg
10 g
170 mg
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