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Roasted Salmon + Veggie Salad
with Lemon Vinaigrette Dressing

Roasted Salmon + Veggie Salad with Lemon Vinaigrette Dressing

One of the tastiet, healthiest, and simplest salads you'll ever make

+ Tips, Videos & More Recipe Ideas

  • 15 mins
    Active Time
  • 25 mins
    Total Time




  • 2 salmon filets, 4 oz each
  • ½ head broccoli
  • ½ head cauliflower
  • salad greens
For the Dressing
  • 2 tbsp olive oil
  • ½ lemon, fresh squeezed
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 4 salmon filets, 4 oz each
  • 1 head broccoli
  • 1 head cauliflower
  • salad greens
For the Dressing
  • 4 tbsp olive oil
  • 1 lemon, fresh squeezed
  • 4 tbsp red wine vinegar
  • 2 tsp dijon mustard


  • baking tray
  • oven


  1. Heat the oven to 400 F
  2. Grab a baking tray, line with tinfoil or parchment paper (optional, but makes cleanup easier), and lightly coat with oil
  3. Chop the broccoli and cauliflower into bite-sized florets
  4. Place the chopped veggies and salmon skin-side down on the baking tray. Coat with olive oil, salt+pepper, and any other spices calling your name.
  5. Meanwhile, prep the rest of the ingredients for the salad. Grab whatever greens you want to use - lettuce, kale, spinach, arugula (or a combination) and place them in a big bowl. Add any other toppings that sound good - croutons, nuts, dried fruit, get creative! Lastly, decide on a dressing - keep it simple with oil+vinegar or go wild with whatever you have in your fridge.
  6. Make the dressing by adding the olive oil, red wine vinegar, dijon mustard, and lemon juice in a small bowl and mixing well.
  7. Once the salmon and veggies are done, combine them with the salad and add your dressing. Mix everything together, finish with some cracked pepper and some freshly grated parmesan and enjoy!

Tips & Tricks

  • If you like your veggies extra crispy, feel free to let them cook a little longer after you take out the salmon.

Instructional Videos

How to Chop Broccoli

How to Chop a Cauliflower


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