Chopped Roasted Vegetable Salad with Broiled Salmon

This is a great dish as it can be made well ahead of time and served cold (or room temperature) or fresh out of the oven and warm.  Makes a great summer dish that transfers easily to the cooler seasons as well.  In the recipe below I chose lemon as the citrus flavor to add, but use your favorite whether it me lemon, lime, grapefruit, or orange as that will make it special and slightly different every time.

Chopped Roasted Vegetable Salad with Broiled Salmon

Serves 2 as dinner

2 salmon fillets (approximately 6-8 oz each), boneless and skinless 

2 small zucchini, quartered and chopped roughly into 1/2 inch thick slices

2 small yellow squash, quartered and chopped roughly into 1/2 inch thick slices

3 roma tomatoes, quartered and each quarter cut in half 

2-3 cloves garlic, crushed

6 Tbsp olive oil, separated

2 Tbsp walnut oil, separated

1 bunch dandelion greens*

3 oz (1/2 bag) spinach (optional)

juice from one lemon (or again substitute your favorite citrus fruit)

2 Tbsp BVC Tickled Pink Pickled Onions, or to taste

2 Tbsp Farmers Cheese (optional)

Marconi Almonds (optional) or candied nuts (optional)**

1 small loaf (2 slices needed) rustic style bread

Slice bread into 1 inch thick slices and toast until crisp and browned either in toaster oven or in preheated oven at 425.  Slice into cubes to create "croutons".  You can butter the bread before toasting but is not necessary for this dish.  Set aside to cool.

Preheat oven to 425 degrees.  

For the veggies:  Toss zucchini, squash, garlic, and tomatoes with 4 Tbsp olive oil and place on baking sheet lined with non-stick foil.  Roast in oven approximately 20-30 minutes until veggies have softened and slightly browned.  Remove from oven and allow to cool (I like to let them drain in a colander) while you cook the salmon.  If serving cold you can place them in the refrigerator once slightly cooled.  If serving warm set aside and keep warm.

For the salmon:  Lightly spray or dab salmon fillets with a bit of olive oil.  Salt and pepper the fillets.  Place on baking sheet lined with non-stick foil and bake in oven at 425 for approximately 10-20 minutes depending of the thickness of the fillets.  Remove and set aside (keep in warm area on tray if serving salad warm.  Place in refrigerator and chill if serving cold).

Roughly tear up salad greens and toss with 2-4 Tbsp extra virgin olive oil.  Create nest of greens on plate.  Top with roasted veggies then place cooked salmon fillets on each salad.  Top with a sprinkling of Farmer's Cheese, croutons, and BVC Tickled Pink Pickled Onions.  Drizzle walnut oil over each salad and squeeze fresh lemon (or other citrus) juice over the fish and salad.  Salt and pepper to taste.

*If dandelion greens are not available, something similar such as arugula or baby kale could be substituted.  Dandelion greens have a slightly "spicier" flavor which adds a nice crunch and burst of flavor.  Alternately use baby greens, spinach (already in the mix mentioned above) or your other favorite salad base green.

** BVC Kahlua Glazed Nuts can go nicely in summer.  In winter refer to the upcoming recipe for BVC Spiced Nuts or look for them on our holiday sale site to add to your dishes or gifts for family and friends.