Best 9 Roasted Salmon Salad With Zucchini And Potatoes Recipes

BAKED SALMON SALAD WITH ROASTED POTATOES

Steps:

• Using a mason jar or small bowl, whisk together the vinegar, while slowly pouring in the olive oil and continue to whisk together. Season with the salt and pepper and whisk again. Set aside.
• Preheat your oven to 425 degrees. Line a baking sheet with foil or parchment paper. Pat the salmon dry with a paper towel and place on the prepared baking sheet. Drizzle some olive oil over the top of the salmon; just enough to coat the salmon, don't over do it. Feel free to rub the olive oil over the salmon with your fingers or a pastry brush. Season with salt and pepper.
• Roast for about 4 to 6 minutes per half-inch thickness of salmon. If you see white stuff around the edges of your salmon, you've cooked it for too long. Allow to cool for a minute or two and break into chunks for the salad.
• To plate: arrange the cooked salmon chunks and roasted red potatoes on top of a full bed of fresh greens. Add on the hard boiled eggs and tomatoes. Garnish with the microgreens, drizzle on some dressing and enjoy!

ROASTED SALMON SALAD

Steps:

• Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
• Whisk in the olive oil and season with salt and pepper.
• Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
• Transfer to a paper bag and let steam for 15 minutes.
• Scrape off the blackened skins and discard the stems, ribs and seeds.
• Cut the peppers into 1/3-inch-thick strips.
• Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
• Remove from the heat and let sit in the water until tender, about 18 minutes.
• Drain and transfer to a plate.
• Heat the olive oil in a medium skillet.
• Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
• Season with salt and pepper and transfer to a bowl.
• Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
• Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
• Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
• Remove the salmon from the oven and preheat the broiler.
• Broil for about 1 minute, or until the top is browned.
• Break the salmon into large chunks.
• In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
• Add 3/4s of the vinaigrette and toss.
• Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
• Drizzle the fish with the remaining vinaigrette and serve.

SPICY SALMON SALAD WITH ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Place diced potatoes into a small bowl and cover with cold water. Allow to soak for at least 5 minutes.
• Combine all dressing ingredients in a small container with a tight-fitting lid. Close lid, and shake very well until combined. Store in refrigerator until ready to serve.
• Drain potatoes, and dry well with a kitchen towel. Place on one side of a baking sheet (preferably lined with a silicone mat or sprayed liberally with cooking spray), and drizzle with 1 tbsp. olive oil, a couple pinches of kosher salt, and a little lemon pepper. Bake in preheated oven for 20 minutes.
• Remove baking sheet from the oven, and place salmon fillet skin-side down next to the potatoes. Sprinkle salmon with a pinch of kosher salt and lemon pepper, and return pan to the oven for an additional 20 minutes.
• Meanwhile, mix spinach, cabbage, cucumber, and any other fresh vegetables you would like to add to a large salad bowl.
• When potatoes and salmon are done, remove from oven and allow to cool for about 10 minutes. Then, shred salmon with a fork, and add fish and potatoes to the mixed salad.
• Pour dressing over the salad, and gently toss to coat. Enjoy your healthy dinner!

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE

Steps:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

RUSSIAN SALMON AND POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
• Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
• Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

SALMON POTATO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL

Steps:

• Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
• Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.