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Winter salmon salad
Winter salmon salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your veggie game with a tasty winter salmon salad.
Ingredients:
  • 60ml olive oil
  • 200g Brussels sprouts, trimmed, halved
  • 2 baby fennel, trimmed, cut into wedges
  • 250g broccoli, cut into florets
  • 4 baby potatoes, cut into 5mm-thick slices
  • 4 thyme sprigs
  • 250g pkt Love Beets ready to eat baby beetroot, cut into wedges
  • 500g salmon fillets, skin off
  • 40.00 ml red wine vinegar
  • 80g goat's cheese, crumbled
  • Small thyme sprigs, extra, to serve
Instructions:
  • Preheat your oven to 220C and prepare a large baking tray by lining it with baking paper.
  • In a large bowl, mix together 1 1/2 tablespoons of oil, Brussels sprouts, fennel, broccoli, potato, and thyme. Season with salt and pepper, then toss to combine. Spread the mixture in a single layer on the prepared tray. Bake for 20 minutes, adding beetroot in the last 10 minutes of cooking, until vegetables are golden brown and tender.
  • Next, in a large frying pan over medium-high heat, heat up 2 teaspoons of the remaining oil. Sear the salmon for 2 minutes on each side until it reaches your desired level of doneness. Set it aside on a plate for 2 minutes to rest, then flake it coarsely.
  • In a small bowl, mix the vinegar and remaining oil. Taste and season with salt and pepper to enhance the flavors.
  • Arrange the vegetables on serving plates, then layer the flaked salmon, goat’s cheese, and extra thyme on top. Finish by drizzling with the dressing before serving.

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