With January around the corner, resolution season is in full swing! If you're looking to eat better this new year, this nourishing power salad, approved by our registered nutritionists-dietitians, is a perfect choice. Featuring salmon and fibre-rich roasted vegetables, it’s a balanced, comforting, and colourful meal. An ideal option to brighten up your weekday lunches.
Ingredients
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3 medium yellow or red beets, peeled and quartered
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3 medium carrots, peeled and cubed
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½ butternut squash, peeled, seeded, and cubed
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Canola oil spray
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2.5 ml (½ tsp) onion powder (or garlic powder)
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2.5 ml (½ tsp) four-spice blend
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Pepper and salt, to taste
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454 g (1 lb) salmon fillet*
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15 ml (1 tbsp) whole grain mustard
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15 ml (1 tbsp) maple syrup
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1 pinch of four-spice blend (or cinnamon or nutmeg)
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1 container (142 g) mixed baby greens
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60 ml (¼ cup) crumbled goat cheese (or light feta), optional
- 250 ml (1 cup) beet hummus (homemade or store-bought), optional
Preparation
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Preheat the oven to 375 °F (190 °C).
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On a large parchment-lined baking sheet, place the beets, squash and carrots. Spray with oil, sprinkle with onion powder, four-spice blend, salt and pepper. Toss to coat. Roast for 25 minutes.
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Remove from oven. Place the salmon fillet, skin side down, directly over the vegetables. Brush with maple syrup, mustard and spice blend.
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Return to oven and roast for another 20 minutes, or until the salmon flakes easily with a fork.
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Let cool slightly, then flake the salmon into large pieces.
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Spread hummus in the bottom of 4 bowls. Top with greens, roasted vegetables, flaked salmon and goat cheese, if using.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
*Canned salmon can be used instead. Simply roast the vegetables as directed.
