This salad is my go-to healthy dinner these days. The salmon is an awesome lean protein and the vegetables are full of vitamins. I feel like I can take on the world after I eat this salad. And the kicker, it is delicious. I pair it with a slice of whole grain bread for a complete and satisfying meal.
I normally cook up several beets and pieces of salmon and then eat the wrest as leftovers. Need a quick meal on the go? This combo tastes awesome rolled up in a whole grain wrap. And the dressing..because it is cooked, the lemon is really mellow and it becomes super rich from the vegetable drippings. SO SO SO delicious. But the piece de resistance are the cripy leeks. They add a nice little crunch.
Spiced Salmon, Roasted Beet and Leek Salad
- 1 6 oz filet of salmon
- 2 cup mixed greens I like a spinach kale mix
- 1 beet peeled and sliced into 1/4 slices
- 1 leek sliced
- 1 tablespoon olive oil
- 2 teaspoons lemon juice or apple cider vinegar
- 2 tablespoons of water
- Salt and Pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- pinch of nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
Preheat oven to 425 degrees
On a baking sheet place salmon and sprinkle with spice mix. Bake salmon for 20 minutes or until pink throughout (you will want the salmon to flake).
Let cool and flake into chunks
In a bowl mix oil, water and lemon juice (or apple cider vinegar) together.
On a baking sheet place leeks and beets. Drizzle with Oil mixture. Salt and pepper to taste.
Bake for 35 minutes or until vegetables are tender and leeks are slightly crispy.
In a bowl place greens, top with salmon, beets and leeks. Dress with vegetable drippings.