Salmon Salad Up A Notch

Michal Frischman Michal Frischman
5.0 (1 reviews)

We’ve always been big fish people. In fact, my great-grandmother used to serve seven kinds of fish on special occasions (only very few cousins can name them all in the original Swiss).

When I’m in the mood of some variety in my fish course, I love offering a salad like this one that takes your Shabbos table up a few levels.

1h 8
Medium Pescatarian Gluten Free Low Carb Parve

Contains: Egg

Directions

Prepare the Dressing

  1. Combine ingredients for the dressing and set aside.

Roast the Vegetables

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. Spray a non-disposable baking sheet covered in Gefen Parchment (I use two one-eighth sheet trays for this) and arrange the vegetables in a single layer. Spray with cooking spray and season with salt and pepper.

  3. Roast for half an hour.

Prepare the Salmon

  1. Place salmon in a baking pan and spread two tablespoons or so of the dressing over it.

  2. Bake in the same oven for 17–22 minutes or until it flakes easily. Do not overcook.

Assemble

  1. Place the arugula in a salad bowl and mix with the remaining dressing.

  2. Add the roasted vegetables and sunflower seeds. Lightly toss so the vegetables stay intact.

  3. Flake the salmon over the top and serve.

Credits

Description:

Props and Styling by Goldie Stern
Photography by Felicia Perretti

Suggested Recipes

Explore

fish Michal Frischman roasted vegetables roasted veggies salmon Salmon Salad Shabbos
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Sharon Rosen •

came out so good it was a perfect shabbos salad!!