This Roasted Vegetable and Salmon Salad is a fresh and tasty option for any meal. It features perfectly roasted veggies like sweet peppers, zucchini, and cherry tomatoes paired with tender, flaky salmon. The combination gives you a mix of warm, juicy flavors and a satisfying crunch from the veggies, all tossed together with a light dressing to bring it all home.
I love making this salad when I want something healthy but still really filling. Roasting the vegetables brings out their natural sweetness, and cooking the salmon right alongside lets all the flavors blend beautifully. Plus, it’s pretty easy to throw together, which I always appreciate on busy days. I sometimes add a little fresh herbs like dill or parsley for an extra burst of flavor.
One of my favorite ways to enjoy this salad is for a light lunch or a simple dinner alongside some crusty bread. It feels fresh but also satisfying enough that you won’t be hungry again in an hour. This salad also travels well if you want to pack it for work or a picnic, making it a great all-around meal to keep on hand.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets bring the rich, tender protein to this salad. If you prefer, you can use trout or cooked canned salmon as an easy swap. Just make sure it’s well seasoned for good flavor.
Sweet Potato & Beet: These two add natural sweetness and texture when roasted. If you don’t have beets, try using butternut squash or carrots instead. They’ll also roast nicely and add color.
Mixed Greens: I like a mix of spinach, romaine, and radicchio for varying texture and flavor. Use any greens you like—kale or arugula works well too. Just make sure to dry them before adding.
Walnuts: Toasted walnuts add crunch and an earthy note. Pecans or almonds are great alternatives. Toasting nuts always brings out their flavor, so don’t skip this step!
Dressing: The simple vinaigrette of balsamic vinegar (or lemon juice), olive oil, and a touch of honey balances the roasted veggies and salmon. You can swap honey for maple syrup or leave it out for a tangier dressing.
How Do I Perfectly Roast Vegetables and Cook Salmon Together?
Balancing roasting veggies and cooking salmon takes some planning, but it’s easy once you know how:
- Start roasting dense vegetables like sweet potatoes and beets first because they take longer to become tender.
- After about 15 minutes, add quicker-cooking veggies like red peppers to the tray.
- While veggies roast, sear the salmon skin-side down on medium heat to get a crisp outside.
- Finish cooking the salmon in the oven with the veggies the last 5–7 minutes. This way, everything will be warm and ready at the same time.
- Use a fork to check salmon for flakiness and veggies for tenderness before removing from the oven.
With these steps, you’ll have beautifully roasted vegetables and perfectly cooked salmon that shine in your salad every time.
Equipment You’ll Need
- Baking sheet – I like lining it with parchment paper for easy clean-up and even roasting.
- Ovenproof skillet – perfect for searing and roasting the salmon in one dish.
- Mixing bowls – for tossing vegetables and whisking the dressing easily.
- Chef’s knife and cutting board – essential for chopping veggies before roasting.
- Measuring spoons and cups – to keep your seasonings and dressing balanced.
Flavor Variations & Add-Ins
- Use different fish: try grilled shrimp or cooked chicken instead of salmon for variety.
- Add cheese: crumbled feta or goat cheese on top adds creamy tang.
- Incorporate other veggies: roasted carrots, zucchini, or asparagus add more flavors and colors.
- Change the dressing: swap balsamic for a lemon-tahini dressing or a balsamic glaze for sweetness.
Roasted Vegetable and Salmon Salad
Ingredients You’ll Need:
For The Salmon and Vegetables:
- 2 salmon fillets (about 6 oz each)
- 1 small sweet potato, peeled and cubed
- 1 small beet, peeled and cubed
- 1 small red bell pepper, sliced
- 2 tbsp olive oil, divided
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
For The Salad:
- 4 cups mixed salad greens (e.g., spinach, romaine, radicchio)
- 1/2 cup walnuts, roughly chopped and toasted
For The Dressing:
- 1 tbsp balsamic vinegar or lemon juice
- Optional: 1 tsp honey or maple syrup
- Drizzle of olive oil
- Pinch of salt
Time Needed:
This recipe takes about 10 minutes to prep, 25-30 minutes to roast vegetables, and around 10 minutes to cook salmon, so expect to spend about 40-45 minutes total. You’ll spend most of your time roasting and cooking, with a few quick little tasks like mixing the dressing and tossing the salad.
Step-by-Step Instructions:
1. Roasting the Vegetables:
Preheat your oven to 400°F (200°C). Toss the cubed sweet potato and beet with 1 tablespoon olive oil, a pinch of salt and pepper, and half of the dried oregano. Spread them out evenly on a baking sheet lined with parchment paper. Roast these veggies for 25-30 minutes, flipping them halfway to get a nice caramelized look and tender finish.
2. Cooking the Salmon:
While the vegetables roast, heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Season the salmon fillets with salt, pepper, and the remaining oregano. Place the salmon skin-side down (if it has skin) in the skillet and sear for about 3-4 minutes until crispy. Flip it over and cook for another 2 minutes. Transfer the skillet to the oven and roast the salmon for 5-7 minutes more, or until it flakes easily with a fork.
3. Assembling the Salad:
In a big salad bowl, combine the mixed greens, sliced roasted red bell pepper, and toasted walnuts. Add the roasted sweet potatoes and beets. Gently flake the cooked salmon into large chunks and place them on top of the salad.
4. Making the Dressing and Serving:
Whisk together the balsamic vinegar (or lemon juice), honey or maple syrup if you like a bit of sweetness, a pinch of salt, and a drizzle of olive oil in a small bowl. Drizzle this dressing over your salad and toss gently to combine. Serve immediately and enjoy the wonderful mix of warm roasted veggies and tender salmon on fresh greens!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better searing.
Can I Prep This Salad Ahead of Time?
You can roast the vegetables and cook the salmon a day in advance. Store them separately in airtight containers in the fridge, then assemble and dress the salad just before serving to keep the greens fresh.
How Should I Store Leftovers?
Store leftover salad components separately: keep salmon and roasted veggies in airtight containers and salad greens in a dry container or bag. Combine and dress fresh when ready to eat within 2 days.
What Are Good Alternatives to Walnuts?
Pecans, almonds, or even pumpkin seeds make excellent substitutes for walnuts. Toast them lightly to enhance their flavor and add a nice crunch to your salad.