Warm Salmon Salad with Roasted Potatoes

and shredded carrots / walnuts / balsamic vinaigrette

Make vinaigrette - (If prepping right before cooking, get the oven heating first.) Whisk together balsamic vinegar, mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)

Carrots - If not already shredded, shred carrots. (Can be done up to 5 days ahead)

Salmon - Rinse and pat dry. Season with some salt and pepper.

Potatoes / Avocado - (If making Tuesday’s meal, prep and cook potatoes for that night’s meal at the same time.) Prep as directed.

Heat oven to 425F / 218C. Place one rack in the lower third and one in the upper third of the oven.

Toss the potatoes (including the portion for Tuesday night if making a double batch) with olive oil (portion for potatoes) and some salt and pepper. Spread the potatoes out on a sheet pan and roast on the bottom rack of the oven, flipping them with a spatula halfway through cooking, until golden and tender, 25 to 30 minutes.

Meanwhile, spray a second sheet pan with some nonstick cooking spray or brush it with some oil. You can also line it with parchment paper or foil (not on ingredients list) to make clean-up easy.

Place the salmon on the prepared sheet pan. When the potatoes are nearly done roasting, roast the salmon on the top rack until opaque and flaky, 8 to 12 minutes (depending on thickness).

If you'd like to toast the walnuts, add them to the pan with the salmon in the last 3 minutes of cooking. 

When you’re ready to assemble the salads, place the salad greens and carrots on a serving platter or in individual bowls.

Use a fork to shred the salmon into bite-sized pieces and divide them between the salads. Divide the potatoes between the salads (reserving half of the potatoes if doubled). Finish the salads with walnuts, avocado, and dressing. Enjoy!