ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES
Steps:
- For the salmon and vegetables: Preheat the oven to 400 degrees F.
- Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
- Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
- For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
- To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
- Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.
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[email protected]This salad was easy to make and very tasty!
Kavishan Chamindu
[email protected]This salad was delicious! I will definitely be making it again.
Edafe God'doer Moreriches
[email protected]I love this salad! It's so flavorful and healthy.
Kofo Victoria
[email protected]This is one of my favorite salads! The salmon is always cooked perfectly, and the vegetables are roasted to perfection. The dressing is light and flavorful, and the salad is always topped with a sprinkle of fresh herbs that really brings the dish tog
Faith Peter
[email protected]This salad is perfect for a light and healthy lunch or dinner. The salmon is always cooked perfectly, and the vegetables are roasted to perfection. The dressing is light and flavorful, and the salad is always topped with a sprinkle of fresh herbs tha
Heer Hoor
[email protected]This salad is a great way to use up leftover salmon. The salmon is always cooked perfectly, and the vegetables are roasted to perfection. The dressing is light and flavorful, and the salad is always topped with a sprinkle of fresh herbs that really b
Kaliah Harris
[email protected]This salad is easy to make and it's always a crowd-pleaser. The salmon is always cooked perfectly, and the vegetables are roasted to perfection. The dressing is light and flavorful, and the salad is always topped with a sprinkle of fresh herbs that r
Md Rubel
[email protected]I've made this salad several times and it's always a hit! The salmon is always cooked perfectly, and the vegetables are roasted just right. The dressing is light and flavorful, and the salad is always topped with a sprinkle of fresh herbs that really
Taniya Green
[email protected]This roasted salmon salad is a great way to get your daily dose of omega-3 fatty acids. The salmon is cooked perfectly, and the vegetables are roasted to perfection. The dressing is light and flavorful, and the salad is topped with a sprinkle of fres
GODWIN NWANKWO
[email protected]This salad was delicious and healthy! The salmon was cooked perfectly, and the vegetables were roasted to perfection. The dressing was light and flavorful, and the salad was topped with a sprinkle of fresh herbs that really brought the dish together.
MORRIS ANTHONY
[email protected]I'm not usually a fan of fish, but this roasted salmon was amazing! It was so moist and flavorful, and the crispy skin was the perfect touch. The vegetables were roasted perfectly, and the dressing was light and tangy. I will definitely be making thi
Carolyn Webb
[email protected]This roasted salmon salad was a hit! The salmon was perfectly cooked and flaky, and the vegetables were roasted to perfection. The dressing was light and flavorful, and the salad was topped with a sprinkle of fresh herbs that really brought the dish