Salmon, Wilted Arugula, and Roasted Spring Veggies Blend

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30 minutes

PREP TIME

45 minutes

TOTAL TIME

8

SERVINGS

Mains, Salads

A colourful blend of veggies and salmon for a light and healthy dinner.

Ingredients

2 cans (213g) Gold Seal Wild Pink Salmon (Traditional), drained, skin & bones removed if desired
3 cloves garlic, minced
1 tsp finely grated lemon rind
2 tbsp lemon juice
1 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp Worcestershire sauce
2 tbsp olive oil
6 cups cauliflower, cut into florets
1 each red, yellow and orange bell pepper, sliced lengthwise
1 lb asparagus, trimmed and cut into 1/2 inch pieces
3 tbsp olive oil
6 cups baby arugula
Salt and pepper, to taste

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Traditional

Directions

Preheat oven to 425°F.
In a small food processor combine garlic, lemon rind, lemon juice, mayonnaise, Dijon, and Worcestershire sauce. Puree for one minute and then add 2 Tbsp of olive oil and puree until emulsified, about 2 minutes.
Place cauliflower, peppers, and asparagus on a parchment-lined baking sheet, season with salt and pepper, then drizzle with oil.
Roast for 30 to 40 minutes or until vegetables start to lightly brown, turning once.
Place arugula on a platter, add warm vegetables and flake the salmon on top.
Drizzle with the garlic dressing and serve.

TIPS &
TRICKS

Delicious with rice, quinoa, or short pasta.

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