By Skyler Bouchard Oppenheim
“Hot Mess” Sheet Pan Salad
5 steps
Prep:20minCook:25min
“HOT MESS” SHEET PAN SALAD ✨🥗 Dijon dill salmon, caramelized roasted cauliflower, capers, pickled shallots and kale with a Dijon vinaigrette😍…. It just WORKS. 🙌It can work with any kind of fish! If you’re #VEGAN, make this with carrots instead of fish! Slice some carrots lengthwise, brush with olive oil and Dijon. Bake at 425 degrees until caramelized (about 25 min.)
Updated at: Thu, 17 Aug 2023 03:39:46 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
7
Low
Nutrition per serving
Calories845.1 kcal (42%)
Total Fat64.4 g (92%)
Carbs16.9 g (6%)
Sugars10.4 g (12%)
Protein52.1 g (104%)
Sodium1752.9 mg (88%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Dijon Vinaigrette
¼ cupextra virgin olive oil
1 ½ Tbspwhite wine vinegar
2 TbspDijon mustard
I use
kosher salt
Black pepper
to taste
fresh dill sprigs
Quick pickled shallots
The salad:
Instructions
Step 1
In a bowl, whisk together the ingredients for the Dijon vinaigrette, excluding the dill. Pour half the vinaigrette in a marinade bag. Add the dill and the salmon. Seal the bag and make sure the salmon meat is fully coated in the marinade and the dill is on top of the meat. Set in the fridge to marinate as you finish the prep.
Step 2
Preheat the oven to 425 degrees F. Combine the ingredients for the pickling solution in a bowl. Slice the shallot and add it to the solution. Chop the cauliflower into even sized florets. Place them onto a sheet pan and season generously with olive oil, salt and pepper.
Step 3
Add the salmon to the center of the sheet pan, rubbing it in as much of the marinade as possible. Bake the salmon and cauliflower for about 20 minutes, until the salmon internal temp is 145 degrees F and the cauliflower is tender and golden brown.
Step 4
Toss the kale in some extra virgin olive oil and place 1 cup on each plate. Remove the salmon from the oven. Remove the skin and break the meat apart.
Step 5
Top the kale with cauliflower and salmon. Add capers and caramelized shallots to taste. Finish with a swirl of Dijon vinaigrette and sprinkle of pepper. Enjoy!
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