This Roasted Vegetable and Salmon Salad is a lovely mix of tender, flavorful roasted veggies and flaky, perfectly cooked salmon. The vegetables bring a warm, slightly sweet touch, while the salmon adds a bit of richness and protein. Together, they create a salad that’s both fresh and filling without feeling heavy.
I love making this salad when I want something healthy but still satisfying. Roasting the vegetables brings out their natural sweetness, and it makes the whole dish taste like it’s been simmering all day even when it’s quick to prepare. Plus, I usually keep a few leftovers for lunch the next day because the flavors only get better!
My favorite way to serve this salad is on a big platter with some crusty bread on the side. It’s great for a light dinner or as a centerpiece at a casual get-together. You can also toss everything together with a simple lemon dressing, which brightens the dish and ties it all together really nicely.
Key Ingredients & Substitutions
Salmon: Fresh salmon brings richness and protein to the salad. You can swap it with trout or tilapia if preferred. For a plant-based option, use grilled tofu or chickpeas only.
Butternut Squash & Brussels Sprouts: These veggies roast well and add sweetness and crunch. You can replace butternut squash with sweet potatoes or carrots. Brussels sprouts can be swapped for cauliflower or broccoli.
Chickpeas: They add texture and protein. Use canned chickpeas for convenience or try white beans as a substitute. Roasting improves their flavor and crunch.
Mixed Greens: Use your favorites like spinach, arugula, or red leaf lettuce for freshness. Feel free to choose any salad greens you enjoy or have on hand.
Lemon Dressing: Lemon juice adds a bright, fresh touch that balances the richness of salmon and roasted veggies. If you don’t have lemon, try a splash of vinegar with a pinch of sugar to mimic the sweetness.
How Can I Make Sure My Salmon Stays Tender and Flaky?
To get juicy, tender salmon that flakes nicely, follow these tips:
- Pat the fillets dry before cooking to help them sear well.
- Cook over medium heat to avoid drying out the fish.
- Start skin-side down if your fillets have skin; this crisps the skin and protects the flesh.
- Cook about 4-5 minutes on the first side, then flip and cook 3-4 minutes more.
- Don’t overcook—the salmon should flake easily but still look moist inside.
I usually remove the salmon from heat just before it looks fully cooked since it continues to cook while resting.
What’s the Best Way to Roast Vegetables for Maximum Flavor?
Roasting veggies brings out their natural sweetness and makes them tender with crispy edges. Here’s my method:
- Toss vegetables evenly with olive oil, seasonings, salt, and pepper.
- Arrange them in a single layer on a baking sheet to avoid steaming.
- Roast at a high temperature (around 425°F/220°C) for about 30-35 minutes total.
- Stir halfway through to promote even roasting and browning.
- Add softer ingredients like chickpeas halfway to prevent overcooking.
This gives nicely caramelized veggies that keep their texture and pop of flavor in the salad.
Equipment You’ll Need
- Baking sheet – I use it to roast the vegetables evenly and get those crispy edges.
- Large mixing bowl – perfect for tossing the vegetables with seasonings before roasting.
- Skillet – I prefer a non-stick skillet to cook the salmon quickly and evenly without sticking.
- Whisk – useful for blending the simple lemon dressing to stay smooth and combined.
- Serving platter or plates – for arranging everything beautifully and making the salad ready to serve.
Flavor Variations & Add-Ins
- Swap salmon for grilled chicken or shrimp if you want a different protein; they cook quickly and add variety.
- Add roasted nuts or seeds, like walnuts or sunflower seeds, for extra crunch and flavor.
- Mix in other vegetables such as roasted bell peppers or zucchini for more color and nutrition.
- Use a balsamic vinegar-based dressing or swap lemon juice for lime to change the flavor profile.
Equipment You’ll Need
- Baking sheet – for roasting the vegetables and chickpeas evenly.
- Large mixing bowl – to toss your vegetables with olive oil and seasonings.
- Non-stick skillet or frying pan – to cook the salmon gently without sticking.
- Small bowl and whisk – perfect for mixing your lemon dressing smoothly.
- Serving platter or plates – for arranging and presenting your salad beautifully.
- Knife and cutting board – to prep your veggies, salmon, and garnishes.
Flavor Variations & Add-Ins
- Protein swap: Instead of salmon, try grilled chicken breast, shrimp, or baked tofu for a different taste.
- Vegetables: Add roasted bell peppers, zucchini, or carrots for more colors and flavors.
- Crunchy toppings: Sprinkle toasted nuts like walnuts or almonds, or seeds like sunflower or pumpkin seeds, for added texture.
- Dressing twist: Swap lemon juice with balsamic vinegar or add a teaspoon of fresh herbs (like dill or basil) to your dressing for a fresh kick.
- Extra zest: Add a sprinkle of feta cheese or avocado slices to make it creamier and richer.
Can I Use Frozen Salmon for This Recipe?
Yes, frozen salmon works well! Just be sure to thaw it completely in the fridge overnight and pat dry before cooking to avoid excess moisture.
Can I Roast the Vegetables Ahead of Time?
Absolutely! Roast the veggies and chickpeas up to a day in advance, store them in an airtight container in the fridge, then gently reheat or serve at room temperature when ready.
What’s a Good Substitute for Butternut Squash?
Sweet potatoes or carrots make great alternatives—they roast similarly and add a nice sweetness to the salad.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat the salmon gently so it stays moist, and enjoy the salad slightly chilled or at room temperature.