Warm Salmon Salad with Roasted Cauliflower
and shredded carrots / walnuts / balsamic vinaigrette
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 1/2 tsp
- Oil, olive - 4 Tbsp
- Cauliflower - 1 lb , florets
- Carrots - 12 oz , shredded (look for pre-shredded to save time)
- Salmon - 1 lb (use skinless salmon filets if available)
- Avocado - 1 , sliced
- Walnuts, halves or pieces - 1/2 cup
- Oil, olive - 1 1/2 Tbsp
- Salad greens of choice - 8 oz
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)
Salmon - Rinse and pat dry. Season with some salt and pepper.
Avocado - Slice avocado.
Heat oven to 425F / 218C. Place one rack in the lower third and one in the upper third of the oven.
Toss the cauliflower with olive oil (portion for salad) and some salt and pepper. Spread the cauliflower 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, 20 to 25 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 cauliflower is about halfway 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 cauliflower between the salads. Finish the salads with walnuts, avocado, and dressing. Enjoy!