Salmon & Roasted Vegetable Salad Recipe

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Salmon & Roasted Vegetable Salad
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Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. 2 Peel and cut vegetables into 1/2 cubes.
  3. 3 Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
  4. 4 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. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
  5. 5 When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2285.79 Kcal (9570 kJ)
Calories from fat 2011.87 Kcal
% Daily Value*
Total Fat 223.54g 344%
Cholesterol 217.06mg 72%
Sodium 5203.15mg 217%
Potassium 780.42mg 17%
Total Carbs 48.98g 16%
Sugars 42.75g 171%
Dietary Fiber 4.42g 18%
Protein 16.33g 33%
Vitamin C 19.8mg 33%
Vitamin A 0.3mg 10%
Iron 1.1mg 6%
Calcium 268.8mg 27%
Amount Per 100 g
Calories 331.79 Kcal (1389 kJ)
Calories from fat 292.03 Kcal
% Daily Value*
Total Fat 32.45g 344%
Cholesterol 31.51mg 72%
Sodium 755.26mg 217%
Potassium 113.28mg 17%
Total Carbs 7.11g 16%
Sugars 6.2g 171%
Dietary Fiber 0.64g 18%
Protein 2.37g 33%
Vitamin C 2.9mg 33%
Iron 0.2mg 6%
Calcium 39mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 63.5
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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