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.
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.
Nutrition
Serving: 1serving, Calories: 472kcal, Carbohydrates: 32g, Protein: 40g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Cholesterol: 83mg, Sodium: 295mg, Potassium: 1558mg, Fiber: 10g, Sugar: 10g, Vitamin A: 898IU, Vitamin C: 58mg, Calcium: 109mg, Iron: 4mg