Summer is on the way but it’s always at this time of year I miss salad. The weather isn’t quite warm enough to roll out the cold summer salads yet. Instead I like to roast veggies and then I turn them into warm salads. I’m a firm believer in eating more warming foods in Winter and colder foods in summer.
In Spring and Autumn I still try to eat warmer meals as I think it’s better for my body. This salad was one I will definitely be eating again this Spring. It was easy to prepare and cook. Plus it was tasty too. I loved it and I hope you will too.
What are your favourite foods to eat during the different seasons? Let me know in the comments below and please don’t forget to like, comment and follow me.
Serves 4
Equipment
- Baking tray
- Sharp knife
- Chopping board
- Small mixing bowl
- Teaspoon
- Tablespoon
- Large mixing/salad bowl
- Serving spoon
Ingredients
- Salmon x 4 fillets
- Onion x 1
- Courgette x 1
- Cherry tomatoes x 40
- Red pepper x 1
- Mild, medium or hot chili powder x 1 tsp
- Ground ginger x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Olive oil x 2 – 4 tbsps
- Salt and pepper to taste
- Pasta x 300g (your choice)
Method
- Preheat the oven to 180°C or gas mark 5.
- While the oven is preheating place the baking tray in as well.
- Peel the courgette then slice and dice it.
- Cut the top from the red pepper then remove the core and the stalk.
- Slice and dice the flesh of the pepper.
- Cut the tomatoes in half.
- Mix the mild, medium or hot chili powder, ground ginger, smoked paprika, ground sweet cinnamon and dried oregano to the small mixing bowl.
- Add salt and pepper to your tastes.
- Pour over the oil and mix these ingredients together.
- Carefully remove the warm tray from the oven and put the vegetables in.
- Pour over the oil and toss all the ingredients together.
- Place the tray back into the oven and bake these ingredients for about 10 – 15 minutes.
- Once the start to turn a gold brown colour remove from the oven.
- Carefully make room for the salmon to sit in-between the vegetables.
- Put the salmon in the baking tray and put back into the oven.
- Cook for about 15 minutes or until the salmon starts to flake away from itself.
- While the salmon is cooking cook the pasta as per the packet instructions.
- When the pasta is cooked set to one side.
- To a large mixing bowl add the rocket leaves.
- If cooked remove the baking tray from the oven.
- Remove the roasted veg from the tray and put them into the mixing bowl.
- Add in the pasta and toss these ingredients together.
- Serve this part of the meal into the bowls.
- Place a piece of salmon on top of each bowl.
- Then serve and enjoy.
Roasted Salmon and Spicy Veg Pasta Salad was a yummy salad I made for my lunch the other day. It was an easy dish to prepare and cook. You could make this the day before and take it as a packed lunch the next day. Or you could cook the vegetables and freeze them. Then all you have to do is cook the salmon and pasta. Personally I prefer this one cooked from fresh. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 