Salmon Salad

Salmon Salad with Roasted Veg
 
For the Vinaigrette:
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
Splash of apple cider Vinegar
¾ tsp Himalayan pink salad
½ tsp freshly ground pepper
1 tsp maple syrup (optional)
 
For the Salad:
Roasted wild salmon cut into 6 oz pieces
2 big bunches of lettuce of your choice, washed and spun dry
 -I use two heads of lettuce from my Uriah urban farms delivery
Bunch of fresh cut parsley or basil
1 ripe Hass  Avocado
 
For the Roasted Veg: cut into 1-2 inch cubes
1 butternut squash 
3 golden or red beets medium size
5 large carrots
2 tsp olive oil
1 tsp salt

1. Roast Salmon (seasoned with salt) at 400 degrees for 12-15 minutes
2. Roast the Veggies at 400 degrees for 30 minutes
3. Prepare the vinaigrette and put lettuce and avocado in salad bowl
4. Toss the salad with the dressing when the salmon and veggies are out of the oven. Reserve a small amount of dressing to coat the veggies and salmon
5. Combine the veggies into the salad.
6. Remove the skin from the salmon fillets and place on top of salad
7.  Sprinkle over top of salad fresh torn parsley or basil 

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