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
Dried cranberries or cherries
Sunflower seeds or pepitas
Extra virgin olive oil
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).