Delicious meal salad with roasted salmon
Do you also love meal salads but could use some inspiration and tips? You’ll find them in Emily Ezekiel’s cookbook Maaltijdsalades. Whether you’re a seasoned salad enthusiast or only eat a meal salad occasionally: this is your book. And conveniently, Emily provides storage tips and/or suggestions for vegan options with every recipe. Our favorite? This meal salad with roasted salmon.
How to make the meal salad with roasted salmon
Cooking is all about freestyling, so feel free to choose your own types of lettuce, or use the leafy greens you have in the fridge. The spicy dressing pairs wonderfully with the crisp leafy greens and salmon.
- Preheat the oven to 250 °C or to the highest possible setting.
- Place the salmon on a small baking tray, drizzle with the olive oil and garnish each fillet with a slice of lemon. Season with salt and freshly ground black pepper and roast the fillets in the oven for 10 minutes. (Roasting the lemon makes the peel very soft and tender.)
- Place the avocado, celery, romaine lettuce, sugar snaps, watercress and dill in a large bowl. Add the green goddess jalapeño dressing and toss everything well. Divide between two plates.
- Break the salmon into bite-sized pieces and divide over the salad. Garnish with the roasted umami seeds and serve immediately.
Make it vegan
For a vegan option, leave out the salmon and cut a butternut squash into cubes. Roast it in the oven for 20 minutes, or until tender.
Title: Maaltijdsalades
Author: Emily Ezekiel
Price: €25,95
Publisher: Good Cook B.V.
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