Serves 4
45 Minutes
60 minutes
Full of antioxidants, protein, omega fatty acids, and more, this may be the most flavorful salad you’ve ever tasted. Tarragon, which has a flavor reminiscent of anise, and the caramelized roasted garlic give this salad a sweet and savory burst of yumminess. I love the base of sturdy and dark baby greens topped with crispy roasted vegetables and flaked salmon. If you want to prepare this ahead of time, simply leave the greens, roasted veggies, salmon, and dressing separate until you’re ready to serve.
Ingredients
Tarragon Dressing
- 1 whole garlic bulb
- 1 teaspoon avocado oil
- ¼ cup extra virgin olive oil
- ⅓ cup sherry or red wine vinegar
- 1 teaspoon dijon mustard
- 1 medium shallot, finely chopped (about ½ cup)
- ⅓ cup packed fresh tarragon, finely chopped
- ¾ teaspoon fresh thyme, finely chopped
- ⅛ teaspoon Himalayan pink salt
- ½ teaspoon freshly ground black pepper
Roasted Vegetables
- 1 small parsnip, peeled and chopped into ¼ inch cubes, about ¾ cup
- 1 medium turnip, chopped into ¼ inch cubes, about 1 cup
- 4 small rainbow carrots, peeled and chopped into ¼ inch cubes, about 1 ½ cups
- 1 small yellow beet, peeled and chopped into ¼ inch cubes, about ½ cup
- ¼ cup avocado oil
- 1 tablespoon fresh thyme
- ⅛ teaspoon Himalayan pink salt
- ½ teaspoon freshly ground black pepper
Roasted Salmon
- 12 oz wild salmon
- 1 tablespoon avocado oil
- ⅛ teaspoon Himalayan pink salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup fresh tarragon
- 1 small lemon, thinly sliced into ⅛th-inch rounds
Salad Base
- 4 cups packed baby kale
- 4 baby packed arugula
Note: If you can't find baby kale, feel free to substitute any other dark green blend or Lacinato “Dino” kale (you'll just have to chop the leaves and let it marinate in the dressing for a bit).
Optional Garnish
- ¼ cup chopped raw pistachios
Preparation
1
For the Tarragon Dressing: preheat the oven to 375°F. Cut off the top of the head of garlic and brush with 1 teaspoon of avocado oil. Wrap the head in baking paper, and then foil. Transfer the wrapped garlic to the oven and roast for 40-60 minutes, until tender and caramelized.
2
Continue making the dressing by combining olive oil, vinegar, mustard, shallot, tarragon, thyme, salt, and pepper in a medium bowl. Once garlic is ready, squeeze the pulp out of the skins, mix dressing with a whisk, and set aside.
3
For the Roasted Vegetables: chop parsnip, turnip, carrots, and beet into ¼ inch cubes and transfer to a large mixing bowl. Add oil, thyme, salt, and pepper, tossing to combine.
4
Transfer vegetables to a sheet pan, roast until golden brown and tender, about 30 - 40 minutes, tossing at the halfway point to ensure even baking. Set aside to cool down.
5
For the Roasted Salmon: start by rinsing the salmon under cold water and patting dry with a paper towel.
6
Once dry, drizzle the salmon with oil, sprinkle salt, pepper, tarragon, lemon zest, and lemon slices.
7
Transfer seasoned salmon directly to a parchment-lined baking sheet and bake for 12-15 minutes or until the center is fully cooked. Set aside to cool down. Flake salmon apart using fingers or fork.
8
Begin preparing the salad by combining the salad base in a large mixing bowl with the roasted veggies and ¾ of the dressing. Toss, add salmon, and plate.
9
Top salad with the remaining dressing and chopped pistachios (optional)
This just might be the most flavorful salad you’ve ever had. I love the leafy base crispy yet soft root vegetables combined with bittersweet flavors of the tarragon which has an aroma similar to anise. If you want to prepare this ahead of time, simply leave the greens, roasted veggies, salmon and dressing separately until you’re ready to serve. I suggest using a high quality wild salmon that is rich in a protective antioxidant, omega-3 fatty acids, and an excellent source of high-quality protein, vitamins and minerals.
1
Start by preparing the roasted garlic for the dressing: preheat the oven to 375°F. Cut off the top of the head of garlic, brush with avocado oil. Wrap the head in baking paper, and then foil. Transfer the wrapped garlic to the oven and roast for 40-60 minutes until tender and caramelized.
2
Continue making the dressing by combining olive oil, vinegar, mustard, shallot, tarragon, thyme, salt and pepper - once garlic is ready, squeeze the pulp out of the skins, mix dressing and set aside.
3
For the roasted vegetables: chop parsnip, turnip, carrots and beet into ¼ inch cubes and transfer to a mixing bowl. Add oil, thyme, salt and pepper, toss to combine.
& Transfer vegetables to a sheet pan.
4
Roast until golden brown and tender, about 30 - 45 minutes, tossing at the halfway point to ensure even baking. Set aside to cool down.
5
For the salmon salmon: start by rinsing under cold water and patting dry with a paper towel.
Once dry, drizzle salmon with oil, sprinkle salt, pepper, tarragon, lemon zest & slices.
6
Transfer seasoned salmon directly to a parchment paper-lined baking sheet and bake for 12-15 minutes or until the center is fully cooked. Set aside to cool down. Flake salmon apart using fingers or fork.
Begin preparing the salad by combining the salad base in a large mixing bowl with the roasted veggies and ¾ of the dressing, toss. Add salmon & plate.
Top salad with the remaining dressing and chopped pistachios.
Best when fresh. Any leftovers will keep in the refrigerator up to 2 days.
Nutritional Analysis Per Serving: Calories:, Fat: 627 g, Saturated Fat: 6 g, Cholesterol: 60 mg, Fiber: 5 g, Protein: 29 g, Carbohydrates: 20 g, Sodium: 302 mg