Recipe: Roasted Veggies And Salmon With Herb Vinaigrette

  • By Jessica Cerra
  • Published Mar 10, 2016

Eating right is made easy and delicious with the herb vinaigrette featured in this dish. Customize this recipe with seasonal veggies that you have on hand or any type of fish, shrimp, chicken, pork chops or steak.


Makes 4 servings

2 large pieces salmon (10 oz each), skin on
4 cups broccoli florets
4 large carrots, peeled and sliced
8 oz crimini mushrooms, cleaned and halved
½ large red bell pepper, diced
½ large yellow bell pepper, diced
8 cups spinach
½ cup olive oil
¼ cup red or white wine vinegar
¼ cup fresh lemon juice
5 cloves garlic
1 cup fresh flat leaf parsley, stems removed
1 cup fresh cilantro, stems removed
6 fresh basil leaves
1 TBSP fresh oregano leaves
1 TBSP agave or honey
1 tsp sea salt
½ tsp fresh ground pepper

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1. Heat oven to 450 degrees. Line a rimmed baking sheet with foil.
2. Toss the broccoli, carrots, mushrooms and peppers with a small amount of olive oil and spread onto the baking sheet. Roast for about 15-20 minutes, tossing once or twice, until the veggies start to soften and turn golden.
3. Rub the salmon with a small amount of olive oil, salt and pepper. Place skin side up in an oven-proof skillet over high heat. Sear for 90 seconds to form a nice crust. Turn so skin side is down and place in the oven for 5-6 minutes, until medium-rare inside. Remove from oven to a plate, and the salmon will finish cooking without over cooking.
4. In a blender, combine the rest of the ingredients (from olive oil, down). If too acidic tasting, add 1-2 tablespoons more of olive oil.
5. Toss the veggies with 1/3 cup of the vinaigrette immediately after removing from the oven.
6. Divide the spinach onto plates. Evenly divide the veggies over the spinach.
7. Remove the skin from the salmon and cut each piece in half. Place one piece of salmon on each plate over the veggies.
8. Drizzle the salmon with extra vinaigrette if desired. Store extra vinaigrette in the fridge.
*Portions can also be made and stored in a plastic container for leftovers. Simply leave off the vinaigrette and consume by the next day if using salmon or other seafood.

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More recipes from Jessica Cerra

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.

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