Roast Salmon and Greens Salad

Elevate your salad game with this Roast Salmon and Greens Salad—a vibrant and flavourful dish featuring salmon, crispy greens, and a delightful sesame dressing. Perfect for a light yet satisfying meal, this salad is both nutritious and delicious.

Need a high protein weekday lunch or dinner that's packed with whole foods and super delicious? This salad comes together so easy and you'll love the extra flavour from the crispy roasted broccoli and brussel sprouts

Looking for other healthy salads? You'll love my Chopped Cauliflower Salad or my Leek and Feta Pasta Salad.

Jump to:

• Why you'll love this Roast Salmon and Greens Salad
• Ingredients
• Instructions
• Substitutions
• Storage
• Related
• Roast Salmon and Greens Salad
• Food safety

Why you'll love this Roast Salmon and Greens Salad

Healthy and Nutritious: Packed with omega-3 fatty acids from salmon, fiber from broccoli and Brussels sprouts, and protein from edamame, this salad provides a well-rounded and nutritious meal that will keep you feeling satisfied and energized.

Easy Weeknight Dinner: With simple preparation and minimal ingredients, this recipe is perfect for busy weeknights when you want a wholesome meal without spending hours in the kitchen.

Bursting with Flavour: The combination of roasted salmon, crispy Brussels sprouts, and the umami-rich sesame dressing creates a mix of flavours and textures that taste so delicious.

Ingredients

• Salmon: Rich in omega-3 fatty acids and protein, salmon adds heart-healthy fats and a satisfying texture to the salad.
• Broccoli and Brussels sprouts: Packed with vitamins, minerals, and fiber, these cruciferous vegetables provide a nutritious base for the salad and add a delicious crunch.
• Edamame: A good source of plant-based protein and fiber, edamame adds texture and makes the salad more filling.
• Fried shallots: Add a crispy texture and savoury flavour, enhancing the overall taste of the salad.
• Soy sauce: Provides a salty and umami flavour base for the dressing, balancing the sweetness of the brown sugar.
• Sesame seeds: Add a nutty flavour and texture to the dressing, enhancing its richness and depth.
• Sesame oil: Infuses the dressing with a distinct sesame aroma and flavor, contributing to its overall richness.
• Rice vinegar: Adds a touch of acidity and brightness to the dressing, balancing the flavours.
• Brown sugar: Sweetens the dressing slightly, rounding out the flavours and mellowing the acidity of the vinegar.

See recipe card for quantities.

Instructions

Hint: Make sure the oven temp is up nice and high when roasting the salmon and veggies. We want the veggies to cook fast so they get nice and crispy on the outside but not too soft in the middle, and we place the salmon in the centre of the tray as it will take a little longer to cook there, which as what we want.

Substitutions

1. Salmon: Substitute with another type of fish such as trout or cod, or use grilled chicken or tofu for a vegetarian option.
2. Brussel sprouts: Replace with kale or spinach for a different green base.
3. Edamame: Substitute with chickpeas or black beans for a protein-rich alternative.

Storage

Store the salad and dressing separately, as well as the fried shallots separately, for up to 3 days in the fridge.

Related

Looking for other recipes like this? Try these:

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.