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Salmon, Wilted Arugula and Roasted Spring Vegetables

Salmon, Wilted Arugula & Roasted Spring Vegetables.

2 cans (2 x 213g) Gold Seal Sockeye Salmon, drained, skin & bones removed if desired
3 cloves garlic
1 tsp finely grated lemon rind
2 Tbsp lemon juice
1 Tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp

Worcestershire sauce

2 Tbsp olive oil
6 cups cauliflower, cut into florets
1 each red, yellow and orange bell pepper, sliced lengthwise
1 bunch asparagus, trimmed and cut into ½ inch sections
3 Tbsp olive oil
6 cups baby arugula
  salt and pepper to taste
  • Chef's Tips

    Serve with a quinoa pilaf.


    Preheat oven to 425 F

    1. In a small food processor combine garlic, lemon rind, lemon juice, mayonnaise, Dijon and Worcestershire sauce.  Puree for one minute and then add 2 Tbsp of olive oil and puree until emulsified, about 2 minutes.
    2. Place cauliflower, peppers and asparagus on a parchment lined baking sheet, season with salt and pepper and drizzle with oil.
    3. Roast for 30 to 40 minutes or until vegetables start to lightly brown.
    4. Place arugula on a platter, add warm vegetables and flake the salmon on top.
    5. Drizzle with the garlic dressing and serve.
  • YIELD:

    Serves 8


    Prep: 30 mins
    Total: 45 mins

    Nutritional Values
    14 g
    Sat Fat 2 g
    Carbs 10 g
    Protein 16 g
    Fibre 4 g
    Cholesterol 24 mg
    Sodium 262 mg
    Sugar 4 g
    Calcium 176 mg


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