Roasted Vegetable and Salmon Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor with fewer calories.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable while still providing omega-3s.

Chop sweet potato, carrot, parsnips, and beet into bite-sized pieces.

Peel the parsnips before chopping.

Mix yellow miso, dijon mustard, and olive oil to create a marinade.

Coat the chopped vegetables with the miso mixture using hands.

Spread the vegetables evenly on a baking sheet lined with parchment paper.

Place salmon fillets on a separate smaller pan and coat with the miso mixture.

Roast the vegetables in the oven until tender and salmon until it reaches 120°F.

Remove the salmon when it reaches 120°F and let it rest as it continues to cook.

Prepare a salad with romaine heart and curly leaf greens.

Press a garlic clove and add it to the salad dressing along with mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens