Summer Italian Roast Vegetable Salmon Salad

Roast summer veggies, no dressing required, plenty of salt and black pepper, roast pistachios, olives and generous mound of flaked hot smoked salmon.

Summer Italian Smoked Salmon Salad (1) title Summer Italian Smoked Salmon Salad (2)

Roast veggies make for the most epic of all the salads. Greens are a last minute addition as opposed to the base of a good salad in my eyes. I find roast warm or chilled vegetables so darn satisfying by comparison. Not only are they easier to digest but the slightly heavier carb content leaves me feeling that bit more satisfied. Of course the hot smoked salmon, pistachios and olives had a part to play…

Summer Italian Smoked Salmon Salad (4) Summer Italian Smoked Salmon Salad (7)

What’s a salad with out an ample amount of fat and protein in the mix.

This salad would go down a treat with all and sundry. I’m not sure where the “sundry” came from but I tend to just let my fingers do the talking, whatever hits the keyboard gets left there for y’all to view, hence the tendency for my blog posts to have quite a few typos. It’s what those in food and restaurant business call rustic and what in reality for me is just plain laziness.

Summer Italian Smoked Salmon Salad (6) Summer Italian Smoked Salmon Salad (5) Summer Italian Smoked Salmon Salad (8)

Tell me I have to go and lift some heavy shit in the gym and I’m all over it. Cleaning out my car or taking the bins out is a whole different story and proof reading…it just ain’t going to happen. Maybe…if I was getting paid to do it I’d make an exception but you know what, I do this pure and simply for the love of it. For the love of food, of sharing my random thoughts and expressing my creative side.

It’s what I get up for in the morning. This and the gym. On a practical level of course I get because I have to go to work but I leap out of bed rather than stumble because I know that most days of the week I find the time to do something that I love. The relevance to this salad? It was one that made me do my happy dance. Sometimes a physical movement, not to be shared with the world, and sometimes just an inner giddiness complimented by and outward smile directed and expressed for no one else’s benefit, simply an uncontrollable urge to give myself a mighty pat on the back.

It’s usually not the complicated meals that I end up giving myself the most praise over but rather those that sing of simplicity. This salad was as a beautifully bright and vibrant as it looks, packed with flavour, I didn’t want it to end. Luckily the mighty plateful served me well though it could most definitely be shared with another.

What gives you a spring in your step regardless of the weather?

Roast Italian Summer Veg Hot Smoked Salmon Salad

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: roast salad entree gluten-free grain free low-carb paleo soy-free sugar-free eggplant

Ingredients (Serves 2)

  • 1/2 a medium sized eggplant sliced into half moons approx. 1 inch think
  • 1 small zucchini sliced into 1 inch thick rounds
  • 1/2 a large red bell pepper
  • 8 asparagus tips
  • 2 tbsp roast pistachio nut
  • 8-10 pitted black olives
  • 2 4oz hot smoked salmon darnes
  • Handful fresh watercress or rocket or a mix of both
  • Handful of plum tomatoes sliced in half
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1/4-1/2 tsp pink Himalayan rock salt
  • 1/4 -1/2 tsp black pepper

Instructions

Preheat oven to 180C (350F).

Toss together eggplant, red pepper and zucchini with the olive oil. Place vegetables on a roasting tray and roast in the preheated oven for 15 minutes. Remove and toss through the asparagus tips and return to the oven for a further 10 -12 minutes; until lightly golden and cooked through! I like to keep the asparagus a little al dente.

To serve, layer up the cooked vegetables with the uncooked plum tomatoes and greens of choice. Toss through and sprinkle over both the olives and pistachio nuts. Flake your hot smoked salmon over the top. Give everything a little mix-up with some lemon juice and season to taste. Drizzle with a touch more olive oil.

Delicious served warm or chilled.

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6 Comments

  1. Dear Michelle
    I like what you do on your blog and this recipe sounds and looks absolutely delicious!! I was a little surprised though that you didn’t roast the tomatoes too. A friend of mine once mentioned that when you roast the tomatoes the lycopene in them becomes easier for the body to use.
    Please don’t get me wrong, this is not a criticism, just a suggestion.
    All the best
    Ulrike

    1. No probs, thanks Ulrike! When I roast tomatoes I like to slow roast them for 1 – 11/2 hours and I just didn’t have the time. When they’re in season I do like to eat them raw as well!