Oven Roasted Salmon with Shaved Vegetable Salad
This oven roasted salmon with a shaved vegetable salad is the perfect meal. Whether you’re looking to impress friends or just want to switch up your weeknight routine, this easy to make recipe is guaranteed to be a hit.
Types of Salmon
Salmon comes is a variety of shapes and sizes. Typically, your local grocer will carry both wild caught and farm raised. While I know there is a perception that farm raised salmon is not as healthy for you, that is incorrect. Farm raised salmon is just as nutrient dense and, in some cases, carries more omega 3’s than wild caught salmon. Both options have their advantages and disadvantages, but in either case, it’s beneficial to include fish as part of your regular diet.
One of my favorite types of salmon is Scottish salmon. It’s typically farm raised and has a higher fat content which I love. The marbling of fat helps keep the fish tender and juicy when cooking. However, if you’re looking for a leaner cut, sockeye salmon is a great option. Just please now that sockeye salmon can have a stronger fish flavor than its mild Scottish or Atlantic counterparts.
Ingredients Needed for Oven Roasted Salmon with Shaved Vegetable Salad
Salmon – For this recipe, you’ll need about one pound of salmon. Option to leave the skin on or remove it. Be sure to remove any pin bones and pat the salmon dry with a paper towel before you begin seasoning it. Drizzle the fish with olive oil and season it with the spice rub.
Spice Rub – Combine paprika, garlic powder, salt and cracked black pepper in a bowl. Rub it over the salmon using your hands. Bake in the oven for 13-15 minutes. This will get you a medium-medium well temperature. Cooking time will vary based on the thickness of your fish.
Shaved Salad – Use a mandoline to thinly shave your Brussel sprouts, fresh fennel bulb, and leek. You’ll also need crushed pistachios and dried cranberries for this recipe. Mix everything together and lightly dress it with the red wine vinaigrette.
Red Wine Vinaigrette – Combine olive oil, red wine vinegar, minced or pressed garlic, Dijon mustard, salt, pepper and honey. Mix well. I do not like a lot of dressing on my salad, so if you want more dressing simply double the recipe below.
How to Make Oven Roasted Salmon with Shaved Vegetable Salad
Preheat the oven to 350 degrees. Spray a baking tray with olive oil cooking spray and set it aside. Option to remove the skin from your salmon. I leave it on. Remove any pin bones and pat the salmon dry with a paper towel.
Combine paprika, garlic powder, salt and cracked black pepper in a small mixing bowl. Place the salmon on the baking tray and drizzle it with olive oil. Season the fish with the spice rub and use your fingers to make sure it’s well coated. Bake for 12-15 minutes. Cooking time will vary based on the thickness of your fish.
While the salmon is baking, use your mandoline to thinly shave the Brussel sprouts, half of a fresh fennel bulb and one leek. Add the thinly shaved vegetables to a large mixing bowl. Add the crushed pistachios and dried cranberries. Toss until well combined.
In a small mixing bowl, combine the olive oil, red wine vinegar, pressed or minced garlic, Dijon mustard, honey, salt and cracked black pepper. Mix well.
Remove the salmon from the oven. Toss the salad with a light coating of dressing right before you’re ready to serve the fish. Top the salmon with a handful of the lightly dressed salad and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for two to three days. Store the salad (undressed) in a separate container if possible. Reheat the fish in the microwave until heated through.
** The nutritional information below does not account for the salad dressing. This varies based on how much you add.
Looking for more salmon recipes?
Oven Roasted Salmon with Shaved Vegetable Salad
Ingredients
Salmon
- 1 lb. salmon, option to leave skin on
- 1 tablespoon olive oil, drizzle over fish
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- few turns of cracked black pepper
Shaved Salad
- 2 cups Brussel sprouts, thinly shaved
- 1 cup fennel, fresh, thinly shaved, about ½ of a bulb
- ½ cup leek, thinly shaved, about 1 leek
- ⅓ cup pistachios, crushed
- ⅓ cup dried cranberries
Red Wine Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic, minced or pressed about 1 clove
- 1 teaspoon Dijon mustard
- 1-2 teaspoons honey
- Pinch salt
- Pinch cracked black pepper
Equipment
- 1 baking tray
- 1 large mixing bowl
- 1 small mixing bowl
- 1 mandoline
Instructions
- Preheat the oven to 350 degrees. Spray a baking tray with olive oil cooking spray and set it aside. Option to remove the skin from your salmon. I leave it on. Remove any pin bones and pat the salmon dry with a paper towel.
- Combine paprika, garlic powder, salt and cracked black pepper in a small mixing bowl. Place the salmon on the baking tray and drizzle it with olive oil. Season the fish with the spice rub and use your fingers to make sure it’s well coated. Bake for 12-15 minutes. Cooking time will vary based on the thickness of your fish.
- While the salmon is baking, use your mandoline to thinly shave the Brussel sprouts, half of a fresh fennel bulb and one leek. Add the thinly shaved vegetables to a large mixing bowl. Add the crushed pistachios and dried cranberries. Toss until well combined.
- In a small mixing bowl, combine the olive oil, red wine vinegar, pressed or minced garlic, Dijon mustard, honey, salt and cracked black pepper. Mix well.
- Remove the salmon from the oven. Toss the salad with a light coating of dressing right before you’re ready to serve the fish. Top the salmon with a handful of the lightly dressed salad and enjoy.
5 Comments on “Oven Roasted Salmon with Shaved Vegetable Salad”
Wow. This is the most delicious winter salmon recipe. The salmon itself was super tender and flavorful, and compliments the shaved salad well. I made the one pot smashed potatoes with this recipe and it was amazing. Will make again!!
I made this recipe tonight and it was amazing! The spice rub added such great flavor to the salmon and the shaved vegetable salad was the perfect topping. This was really delicious and I would definitely be making this again.
I just made this and it was SO good! Super simple and very flavorful. I never would have thought to use this combo of veggies but it was extremely tasty and perfectly light yet filling at the same time. My husband even loved it! Definitely will be making again, thank you!
This Roasted Salmon recipe is amazing! While I try to eat healthy food, I won’t eat food that is healthy but tastes bad!! Sarah’s recipes are all the perfect balance of heathy and tasty!! Isn’t that what life is all about!!
Divine!!!!!!!! Such a simple easy dish.