Warm Salmon & Roasted Vegetable Salad

  • Prep Time 15 min
  • Total Time 40 min
  • Serves: 10

Ingredients

  • 8 shallots, quartered
  • 4 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

Directions

  • 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.

Nutrition Facts

  • Nutrition Description Per serving (1 cup/250 mL):
  • Calories 170
  • Fat 11 g
  • Saturated Fat 1.5 g
  • Carbs 7 g
  • Sugar 4 g
  • Protein 10 g
  • Cholesterol 25 mg
  • Fibre 2 g
  • Sodium 170 mg