This Roasted Vegetable and Salmon Salad is a fresh and tasty mix that’s easy to love. You get the sweet, caramelized flavor of roasted veggies like bell peppers, zucchini, and cherry tomatoes paired with tender, flaky salmon. It’s all tossed over a bed of crisp greens and drizzled with a light dressing that brings everything together perfectly.
I love making this salad when I want something healthy but filling at the same time. Roasting the veggies brings out their natural sweetness, and the salmon adds just the right amount of protein to keep you satisfied. Plus, it’s a great way to use up whatever veggies you have on hand, and you can switch up the seasonings to keep it feeling new every time.
My favorite way to serve this salad is with a little crusty bread on the side and a cold glass of lemonade or iced tea. It’s perfect for a quick lunch or a light dinner. I usually make a big batch and save some for the next day because the flavors actually get better as the salad sits. It’s one of those dishes that feels fresh but also comforting all at once.
Key Ingredients & Substitutions
Salmon: Fresh salmon gives the best flavor, but frozen fillets work well too. Opt for wild-caught if you can for a richer taste. If you prefer, you can swap salmon for trout or even chicken breast for a different protein.
Vegetables: Sweet potato, Brussels sprouts, beet, and red onion create a nice mix of flavors and textures. Feel free to swap in carrots, bell peppers, or cauliflower based on what you have or like.
Greens: Baby spinach is mild and soft. If you like a peppery kick, try arugula or mixed spring greens instead. These add flavor and freshness under the roasted veggies and fish.
Dressing: This simple balsamic dressing is light but flavorful. You can replace balsamic vinegar with lemon juice or apple cider vinegar for a brighter note. Honey or maple syrup sweetens it—you might leave that out for a tangier taste.
How Can I Roast Vegetables So They’re Tender and Caramelized?
Roasting vegetables perfectly means getting them soft inside and nicely browned outside. Here’s how I do it:
- Cut veggies evenly so they cook at the same rate.
- Toss them with olive oil and seasoning to help with browning and flavor.
- Spread them in a single layer on the baking sheet—don’t crowd them or they’ll steam instead of roast.
- Turn them halfway through cooking for even color.
- Roast at a high temperature like 400°F (200°C) for 30-35 minutes until tender and caramelized.
Keeping an eye on them at the end helps prevent burning. This slow roasting brings out natural sweetness and makes the veggies taste great in the salad.
Equipment You’ll Need
- Baking sheet – I use it to roast the vegetables evenly in a single layer, which helps them caramelize nicely.
- Large mixing bowl – perfect for tossing vegetables with oil and seasonings before roasting.
- Non-stick skillet or grill pan – great for cooking the salmon quickly and with a nice sear.
- Whisk or small bowl – for mixing the dressing ingredients smoothly.
- Salad bowls – serve it fresh from this for an easy presentation.
Flavor Variations & Add-Ins
- Switch salmon for grilled chicken or shrimp for a different protein option.
- Add crumbled goat cheese or feta for extra creaminess and tang.
- Incorporate roasted nuts like almonds or pecans for crunch and richness.
- Use lemon juice or apple cider vinegar instead of balsamic for a more citrusy or tangy flavor.
Roasted Vegetable and Salmon Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 2 salmon fillets (about 6 oz each)
- 1 medium sweet potato, peeled and cut into chunks
- 1 cup Brussels sprouts, halved
- 1 medium beet, peeled and cubed
- 1 small red onion, sliced
- 1 cup baby spinach or mixed greens
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped nuts (e.g., walnuts or pecans), roughly chopped
- 2 tbsp crumbled feta cheese (optional)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30-35 minutes for roasting the vegetables, and around 10 minutes to cook the salmon and assemble. So plan for roughly 45-55 minutes total, including a bit of resting time.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 400°F (200°C). Toss the sweet potato chunks, halved Brussels sprouts, cubed beet, and sliced red onion with 2 tablespoons olive oil, dried oregano, dried thyme, salt, and pepper in a large bowl. Spread the veggies out in a single layer on a baking sheet. Roast for about 30-35 minutes, turning once halfway, until they’re tender and caramelized.
2. Cook the Salmon:
While the vegetables roast, season the salmon fillets with salt, pepper, and a little olive oil. Heat a non-stick skillet over medium-high heat. Cook the salmon, skin side down first, for 4-5 minutes each side or until it flakes easily. Alternatively, roast the salmon in the oven for 12-15 minutes depending on thickness.
3. Mix the Dressing and Assemble the Salad:
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. In a large salad bowl, place the baby spinach or mixed greens. Add the roasted vegetables and gently toss with half the dressing. Flake the cooked salmon into large chunks and add on top. Sprinkle with chopped nuts and crumbled feta, if using. Drizzle the remaining dressing over everything. Serve right away and enjoy your fresh, flavorful salad!
Can I Use Frozen Salmon for This Salad?
Yes, you can use frozen salmon! Just be sure to thaw it completely in the fridge overnight before cooking. This helps it cook evenly and maintain a flaky texture.
Can I Roast the Salmon Along With the Vegetables?
Absolutely! If you want to save time, place the salmon on a separate tray and roast it in the oven for about 12-15 minutes at 400°F (200°C) alongside the vegetables. Just keep an eye on it so it doesn’t overcook.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 2 days. The vegetables and salmon taste great served cold or at room temperature. Toss with a little fresh dressing before serving if needed.
Can I Substitute Other Vegetables?
Definitely! Feel free to swap in carrots, bell peppers, or zucchini if you prefer. Just adjust roasting time if needed to keep everything tender and caramelized.