Roasted Vegetable Salad topped with Salmon

Roasted Vegetable Salad topped with Salmon
(Maria Evseyeva/Shutterstock)
Joel Fuhrman
A recipe for the entire family. Makes a beautiful presentation and is easy to make. Absolutely delicious!


  • 2 red peppers, cut into 1/2 inch pieces
  • 1 medium eggplant, cut into 1/2 inch pieces
  • 1 large yellow squash, cut into 1/2 inch pieces
  • 1 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Coconut Aminos
  • 3 cloves garlic, minced black pepper, to taste
  • 8 ounces wild-caught salmon (see note)
  • 1/8 teaspoon garlic powder
  • 12 cups mixed greens


Preheat oven to 375 degrees F.

Toss vegetables with vinegar, Braggs, garlic and black pepper and place on a large parchment-lined or lightly-oiled baking pan. Cover with foil and bake for 30 minutes or until vegetables are tender, stirring occasionally.

Cut salmon into 4 pieces. Season with garlic powder and black pepper. Place salmon, skin side down on a non-stick baking sheet. Bake at 375 degrees F until salmon is cooked through, about 12-15 minutes.

Place mixed greens on serving plates. Top with roasted vegetables and salmon.


If you choose to occasionally include fish in your diet, choose wild-caught fish from non-polluted waters. Limit the serving size to 2 ounces per person.

Baked Tofu Strips may be substituted for the salmon.

To prepare Baked Tofu Strips: Cut 1 pound of extra firm tofu into 1 inch strips. Place on a lightly-oiled baking dish and sprinkle with 1 teaspoon each garlic powder and onion powder. Bake at 350 degrees F for 30 minutes, turning once, until yellow and firm on the outside and still tender inside.

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Joel Fuhrman, M.D. is a board-certified family physician, seven-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing. He specializes in preventing and reversing disease through nutritional methods.
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