Salmon Root Vegetable Salad
recipe

A delightful and fresh salmon root vegetable salad that combines delicious salmon with colorful vegetables. Perfect as a light meal or side dish.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 400 g salmon fillet
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 2 carrots
- 1 beetroot
- 1 cucumber
- 1 red onion
- 100 g fresh spinach
- 50 g feta cheese (optional)
- Fresh dill for garnish
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Season the salmon fillet with olive oil, lemon juice, salt, and pepper. Bake in the oven for about 15-20 minutes until the salmon is cooked through.
3. Peel and grate the carrots and beetroot. Slice the cucumber and red onion into thin rings.
4. In a large bowl, combine all the vegetables and spinach.
5. Flake the cooked salmon into the salad and crumble feta cheese on top if using.
6. Garnish with fresh dill and serve immediately.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 15 g

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