Farm to Feast: Roasted Salmon Salad


With warmer weather comes more salad eating in our house. This is a great one that you can make any time of year.


Salmon filet (about 3/4 lb for two people)

Golden beets - one bunch, trimmed, peeled and cubed

2 cups brussel sprouts - trimmed

Goat cheese

Spring Mix

Dried cranberries or cherries

Sunflower seeds or pepitas

Extra virgin olive oil

Kosher salt

Freshly ground black pepper


Preheat oven to 350 °.

On a rimmed baking sheet, toss beets and brussel sprouts with olive oil, kosher salt & pepper.

Place salmon on foil. Fold up corners to make like a tray and place on the sheet pan to the side of the vegetables.

Season salmon with salt & pepper, or garlic salt.

Bake for 15 minutes. Check that the center of the piece of salmon is opaque. Roast veggies for another 5 minutes, or to desired doneness.

Let the salmon and vegetables cool.

In a large bowl, add lettuce, cranberries, seeds, and goat cheese. Add brussel sprouts and beets, and the salmon. Drizzle with dressing (I like a balsamic with this one).