Salmon and Baked Vegetable Salad
4 servings
30 minutes
Salad with salmon and roasted vegetables is a harmony of flavors and textures, where tender salmon pairs with aromatic roasted vegetables. This dish draws inspiration from Italian cuisine, which values simplicity and quality of ingredients. Roasted potatoes, parsnips, and carrots acquire a sweet caramelized note that perfectly complements the rich flavor of salmon. The dressing made from olive oil, vinegar, garlic, and anchovy paste adds zest and depth. This salad can be served as a light main dish or as an exquisite appetizer. It is especially good in warm weather when fresh and vibrant flavors are desired.
1
Preheat the oven to 230 degrees.
2
In a large bowl, mix diced potatoes, parsnips, and carrots with 1 tablespoon of olive oil, pepper, and salt. Spread evenly on a baking sheet and bake for 15 minutes, then stir and roast for another 13-15 minutes until cooked and golden brown.
- Potato: 750 g
- Parsnip: 500 g
- Carrot: 250 g
- Extra virgin olive oil: 3 tablespoons
- Freshly ground black pepper: to taste
- Salt: to taste
3
Meanwhile, in a large bowl, mix the remaining olive oil, vinegar, garlic, mustard, and anchovy paste. Season with salt and pepper. Pour 2 tablespoons of the dressing into a small bowl. Add the salad leaves to the main dressing and mix well. Serve on plates.
- Extra virgin olive oil: 3 tablespoons
- Sherry vinegar: 2 tablespoons
- Wholegrain mustard: 1 teaspoon
- Finely chopped garlic: 1 tablespoon
- Anchovy paste: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Mixed salad leaves: 600 g
4
Place the baked vegetables in a large bowl, drizzle with the remaining dressing, and mix with the salmon and chopped green onions. Serve on lettuce leaves.
- Canned salmon: 400 g
- Spring onion: 2 stems
