As the temperatures rise and summer approaches, we are all looking for light and refreshing meals to enjoy. That’s where this Salmon and Roasted Vegetable Salad comes in! Not only is it a great option for a healthy summer dinner recipe, but it’s also Whole30 compliant. Packed with flavor and nutrients, this salad is the perfect addition to your summer menu.
Why Salmon and Roasted Vegetable Salad is the best for healthy summer dinner recipes Whole30?
This salad is loaded with healthy ingredients that will leave you feeling satisfied and nourished. The salmon is a great source of protein and omega-3 fatty acids, which are essential for heart and brain health.
The mixed greens provide fiber and essential vitamins and minerals, while the roasted vegetables, such as eggplant, zucchini, and red peppers, offer a variety of flavors and textures. Plus, the dressing made with olive oil and apple cider vinegar is a healthy and delicious alternative to store-bought dressings.
How to Make?
Here’s what you’ll need to make this delicious salad:
- 1 eggplant
- 2 zucchinis
- 1 red pepper
- 2 tablespoons of olive oil
- Salt and pepper
- 1 salmon fillet
- 4 cups of mixed greens
- 2 tablespoons of apple cider vinegar
- Preheat your oven to 400°F.
- Cut the eggplant, zucchini, and red pepper into small cubes and spread them out on a baking sheet. Make sure they are spread out in a single layer so they can roast evenly.
- Drizzle the vegetables with olive oil and season with salt and pepper. Use your hands or a spatula to toss the vegetables and make sure they are evenly coated with oil and seasoning.
- Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly browned. You can check on them after 15 minutes and give them a quick stir to make sure they roast evenly.
- While the vegetables are roasting, prepare the salmon by seasoning it with salt and pepper. Make sure to season both sides of the fillet.
- Heat a skillet over medium-high heat and add a drizzle of olive oil. Once the pan is hot, add the salmon fillet to the pan, skin side down.
- Cook the salmon fillet for about 5-6 minutes per side, or until it’s cooked through. The skin should be crispy and the flesh should be opaque and flake easily with a fork.
- Once the vegetables and salmon are cooked, assemble the salad by tossing the mixed greens with the roasted vegetables. Make sure to mix everything well so that the flavors are evenly distributed.
- Place the cooked salmon fillet on top of the mixed greens and roasted vegetables.
- In a small bowl, whisk together the olive oil and apple cider vinegar to make the dressing. You can adjust the amount of vinegar and oil based on your preference.
- Drizzle the dressing over the salad and serve immediately.
- You can use any combination of vegetables that you prefer for this salad. Other great options include mushrooms, cherry tomatoes, or sweet potatoes.
- Make sure to season the vegetables well with salt and pepper before roasting them. This will help bring out their natural flavors.
- You can also grill the salmon instead of pan-frying it if you prefer. Just make sure to oil the grill grates well before placing the salmon on them.
- To make this salad ahead of time, you can roast the vegetables and cook the salmon ahead of time and then assemble the salad right before serving.
Can I use a different type of fish instead of salmon?
Yes, you can use any type of fish you like. However, salmon is a great option because it’s high in omega-3 fatty acids and has a mild flavor that pairs well with the roasted vegetables.
Can I use a different type of vinegar for the dressing?
Yes, you can use any type of vinegar you like. However, apple cider vinegar adds a tangy flavor that complements the sweetness of the roasted vegetables.
Can I add other ingredients to the salad?
Absolutely! You can add any other ingredients you like, such as cherry tomatoes, cucumbers, or avocado.
Unfortunately, this salad does not freeze well. It’s best enjoyed fresh.
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. However, the salad is best enjoyed fresh.
Here’s the nutritional information for one serving of this salad:
- Calories: 412
- Total fat: 25g
- Saturated fat: 4g
- Cholesterol: 64mg
- Sodium: 104mg
- Total Carbohydrates: 14g
- Dietary fiber: 6g
- Total sugars: 5g
- Protein: 32g
This salad is a great source of protein, fiber, and healthy fats. It’s also low in sodium and sugar, making it a healthy and balanced meal option.
In summary, this Salmon and Roasted Vegetable Salad is a delicious and healthy summer dinner recipe that is perfect for those following a Whole30 diet. Packed with nutritious ingredients and bursting with flavor, this salad is sure to become a new favorite in your household. It’s easy to make, and you can customize it by adding your favorite ingredients. So why not give it a try and enjoy a healthy and refreshing meal this summer?