Скачать или смотреть Roasted Vegetable and Salmon Salad

PRINT the recipe: https://bit.ly/3jjLqBS
This is my latest salad obsession: chocked full of roasted winter root vegetables and salmon. The surprise is a miso rub to add amazing flavor. This salad eats like a meal and is super fast and simple for weeknights. Say hello to a winter salad!

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INGREDIENTS

For the salad:

2 parsnips, peeled and sliced
1 large carrot, peeled and sliced
1 lb sweet potato, diced into bite-size pieces
1 red beet, diced into bite-size pieces
2 5 oz salmon filets
3 tbsp olive oil
3 tbsp yellow miso paste
1/2 tsp salt
2 tsp Dijon mustard
1/4 cup roasted sunflower seeds
1 bunch or head romaine lettuce

For the dressing:

2 cloves garlic
1 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
2 tbsp champagne or rice vinegar
1 tbsp maple syrup
1/4 cup olive oil
1 1/2 tsp toasted sesame seed oil

INSTRUCTIONS

For the salad:

In a small bowl, combine the olive oil, miso, salt, and mustard. Stir together until well combined and set aside.

Preheat oven to 425°F. Make sure all vegetables are cut and diced to roughly the same size, about 1/2 inch to 3/4 inch. Combine the vegetables on one large sheet pan and the salmon on one small sheet pan. Pour 4 tbsp of the miso mixture over the vegetables and stir until all the vegetables are well coated. Rub the remaining miso mixture on the salmon filets.

Place both the vegetables and the salmon in the preheated oven. Roast the salmon until firm, 6-8 minutes. The USDA recommends cooking to 145°F. Remove from the oven and continue to roast vegetables until they are crisp-tender, 30-40 minutes in total. Remove from oven and let cool while preparing salad.

To serve the salad, place greens on a platter. Season with salt and pepper. Pour half of the dressing (instructions below) over greens and stir to coat. Add prepared vegetables. Flake salmon filets with a fork and add over vegetables. Sprinkle with sunflower seeds and remaining dressing to taste.

For the dressing:

In a dressing jar or glass jar with a tight-fitting lid, combine all the ingredients. Shake until the dressing is emulsified, 1 minute. Set aside until ready to use.

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