Salmon and Roasted Veggie Salad
Photo credit: Morgan Chorak
Yield: 2 servings
1 carrot, peeled, sliced and quartered
2 cups cauliflower, cut into florets
½ cup broccoli, cut into florets
1 cup mushrooms, chopped
1 Tbsp coconut oil
1 tsp garlic powder
6 oz wild-caught salmon fillet
2 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
3 cups baby spinach
2 Tbsp pumpkin seeds
Sea salt and black pepper, to taste
Preheat the oven to 425º F. Line a baking sheet with parchment paper. Add the carrot, cauliflower, broccoli and mushrooms to the baking sheet. Drizzle with coconut oil and season with garlic powder, parsley and salt to taste. Bake for 15 minutes.
Remove from the oven and add the salmon to the baking sheet. Season with salt and pepper to taste. Return to the oven and continue to bake for an additional 15 to 20 minutes or until the salmon is cooked through and the vegetables are tender.
Meanwhile, make the dressing by combining the olive oil, lemon juice and Dijon mustard into a small bowl. Whisk ingredients and season with salt and pepper to taste.
Assemble the salad by dividing the spinach between bowls and topping with vegetable mix and salmon. Top with the pumpkin seeds and dressing.
Recipe courtesy of Dr. Tabatha Barber. Photo by Morgan Chorak.