Salmon & Roasted Vegetable Salad

salmon & root vegToss roasted vegetables and salmon with a flavor-packed vinaigrette to serve on top of greens for a hearty dinner salad. This dish provides 7 g of fiber which has been shown to stabilize blood sugar levels (key for preventing diabetes), and also features beets which are a great source of the antioxidant lipoic acid. Recent research from Boston University shows that lipoic acid can be helpful in healing nerve damage in people with diabetes.

4 Servings

Total Time: 45 minutes

Ingredients
  • 6 cups  cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon minced anchovy fillet or paste
  • 8 cups mixed salad greens
  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
  • 2 scallions, sliced
Preparation
  1. Preheat oven to 450°F.
  2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt.
  3. Spread in a single layer on a large rimmed baking sheet.
  4. Roast for 15 minutes.
  5. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
  6. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl.
  7. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
  8. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions.
  9. Top the greens with the salmon and vegetables.
Tips & Notes
  • Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
Nutrition

Per serving: 314 calories; 12 g fat ( 2 g sat, 8 g mono ); 24 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 7 g fiber; 708 mg sodium; 1010 mg potassium.

Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (60% dv), Folate (53% dv), Potassium (29% dv), Magnesium (24% dv), Iron (22% dv), source of omega-3s.

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