I like a more-is-more approach when it comes to salad. A myriad of colorful, flavorful salads can be created from the contents of a cook’s fridge & pantry, utilizing leftovers, fresh vegetables, and interesting vinegars and oils. This salad seems labor intensive but it should be noted that in real life, the roasted parts were all made the night before, including a butternut squash, which was roasted to save for a soup the following day. Even without a straightforward plan, multi-tasking meal prep can be achieved. When the oven is on for one dish – just throw a bunch of other ingredients in there on a pan, refrigerate and turn them into salad or soup the next day. – Anna
6 ounces wild-caught salmon filet, such as sockeye or Coho
1 teaspoon dried dill
1 ¼ teaspoon sea salt, divided
½ cup cherry or grape tomatoes
½ cup pattypan squash, cubed to tomato size
Freshly ground pepper
2 strips uncured bacon, cooked
Seeds of 1 butternut squash (sub pumpkin seeds if desired)
½ cup broccoli florets, blanched & shocked
4 large handfuls arugula or other spicy green, such as mizuna
2 each nasturtiums, or other edible flowers
1-2 tablespoons while balsamic vinegar
1-2 tablespoons good quality olive oil
1 teaspoon flakey sea salt
Freshly ground pepper to taste
1. Preheat oven to 375-degrees F. Line a medium sheet pan with parchment and lightly drizzle with 2 teaspoons olive oil.
2. Place salmon on prepared pan, skin-side down, sprinkle with dill and ½ teaspoon salt. Arrange tomatoes and pattypan around edge of pan, slowing space in between for heat to circulate. Sprinkle with ½ teaspoon salt and 3 turns of the pepper grinder. Roast 15-20 minutes or until salmon reaches desired level of doneness.
3. Line a small sheet pan with parchment and arrange bacon slices. Bake until crisp, about 20 minutes. Cool on paper towels.
4. Coat a small sheet pan with cooking spray. Arrange butternut seeds in single layer, allowing room for heat to circulate. Roast 8-12 minutes or until crisp and golden. Sprinkle with final ¼ teaspoon salt.
5. While salmon, tomatoes, squash, bacon, and seeds roast (you could also be roasting the butternut squash at this time); bring a medium pot of water to a boil. Blanch broccoli florets until bright green and immediately shock in an ice bath (I do a big batch of broccoli once a week to always have on hand).
6. When cool, flake salmon with a fork and break the bacon slices into pieces.
7. Make the salads. Arrange the arugula on two shallow bowls or plates. Divide the salmon, tomatoes, squash, broccoli, bacon, flower petals and seeds equally over the two. Drizzle with white balsamic and olive oil. Sprinkle liberally with flakey sea salt and fleshly ground pepper.