Roasted Salmon Salad with Crunchy Vegetables

Name: Roasted Salmon Salad with Crunchy Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 500 g salmon fillet (skinless); 1 red bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 cucumber (thinly sliced); 2 carrots (julienned); 4 cup mixed salad greens; 3 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper (freshly ground)

35 min 4 servings Easy

All Recipes

A delightful salad combining roasted salmon with fresh, crunchy vegetables for a nutritious and satisfying meal.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

This roasted salmon salad with crunchy vegetables is a vibrant and refreshing dish that combines the heartiness of roasted salmon with the freshness of crisp vegetables. It's a perfect choice for a light lunch or a healthy dinner, offering a wonderful balance of flavours and textures. Roasting the salmon enhances its natural flavours and ensures a moist and tender texture. The mix of crunchy vegetables adds a delightful contrast, making each bite a delightful experience. This dish is not only delicious but also packed with nutrients, making it a wholesome meal option.

Instructions

Prepare the dressing

In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Set aside.

Pro tip: Adjust the seasoning to taste if necessary.

Preheat the oven

Preheat your oven to 400°F (200°C).

Roast the salmon

Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt and pepper. Roast in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Pro tip: Check the thickest part of the salmon with a thermometer to ensure proper cooking.

Prepare the vegetables

While the salmon is roasting, prepare the vegetables by slicing the bell peppers and cucumber thinly, and julienning the carrots.

Pro tip: Use a mandoline for even slicing if available.

Assemble the salad

In a large salad bowl, combine the mixed salad greens, sliced bell peppers, cucumber, and julienned carrots.

Add salmon and dressing

Once the salmon is cooked, let it cool slightly before breaking it into large chunks. Add the salmon to the salad bowl and drizzle with the prepared dressing. Toss gently to combine.

Pro tip: Be careful not to overmix to keep the salmon pieces intact.

💡

Tips & Tricks

Choose fresh, high-quality salmon for the best flavour.
Roast the salmon just until it flakes easily with a fork.
Use a variety of colourful vegetables for visual appeal.
Dress the salad lightly to let the ingredients shine.

Frequently Asked Questions

What is salade de légumes croquants?

It's a salad featuring a variety of crunchy vegetables, often paired with a protein like salmon or chicken.

Can I use any vegetables for this salad?

Yes, you can use any crunchy vegetables you prefer, such as bell peppers, cucumbers, or carrots.

How long does it take to roast salmon?

It takes about 12-15 minutes at 400°F (200°C) to roast salmon until it's perfectly cooked.

What temperature should the salmon reach when cooked?

The salmon should reach an internal temperature of 145°F (63°C) when fully cooked.

Can this salad be made ahead of time?

Yes, you can prepare the salad and store the dressing separately. Combine them just before serving.

Serving Suggestions

This roasted salmon salad can be served on its own or paired with a slice of crusty bread for a more substantial meal. It's also a great dish to prepare ahead of time for a quick and healthy lunch during busy weekdays. To store, keep the salad and dressing separate in airtight containers in the refrigerator for up to two days. When ready to serve, simply toss the salad with the dressing and enjoy.