Dill Lemon Salmon Roasted Pepper Salad
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| Serves | 4 |
| Prep time | 40 minutes |
| Cook time | 20 minutes |
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| Meal type | Lunch, Main Dish |
Ingredients
- 1lb Salmon (You can buy one pound bags with it cut into smaller portions)
- 6 tablespoons Olive Oil
- 4 wedges Lemon (one lemon cut into four wedges)
- 2 teaspoons Dried Dill Weed
- 1 tablespoon Honey
- 1 tablespoon Prepared Mustard
- 1/4 teaspoon Dried Thyme (You can use fresh thyme use 1/2 teaspoon instead of dried)
- 1/4 teaspoon Oregano (You can use fresh oregano use 1/2 teaspoon instead of dried)
- 1 teaspoon White Wine Vinegar (you can also use plain white vinegar)
- 1 dash salt
- 1 dash black pepper
- 3 Peppers (Use Green, Red, Yellow, Orange and combination)
- 2 Onions (Use Red and Yellow any combination of Onions)
- 1/2 cup Pecans
- 1/2 cup Dried Cranberries
Directions
| Getting Salmon Ready for Broiler | |
 Thaw out salmon | |
| Prepare Salad Dressing | |
 Preheat Broiler in oven on high. Season Salmon with lemon juice, dried dill, salt pepper and olive oil, put in baking dish. Set in middle of preheated oven and broil for 20 minutes or until done. Watch so it does not over cook. Salmon is done when it flakes away with fork. When finished cooking divide into 4 servings. The frozen bags are nice, they will come with pre-wrapped pieces and you can thaw out four. | |
| Broiling the Vegetables | |
 Mix in small bowl 3 T Olive Oil, (Corn Oil work well too), 1 T prepared mustard, 1 T honey, herbs, dash of salt and dash of pepper. Stir all together until smooth. Save to top your Broiled Salmon Salad. | |
| Cooking Vegetables | |
 Slice peppers and onions in to into thin slices, toss in bowl, season with salt, pepper and 2 T olive oil. Mix well. | |
 Use large cookie sheet and top with parchment paper, and single layer lay vegetables on cookie sheet | |
| Prepare salad | |
 Put cookie sheet of vegetables in middle of oven broil 10 minutes until they show a bit of charred. | |
| Finish the Salad | |
 Use four dinner plates and layer with fresh greens | |
 Top greens with cooked salmon, broiled vegetables, pecans, and dried cranberries. Drizzle Honey Mustard dressing over salad and serve warm vegetables salmon over salad greens. https://sliceoftaste.com/ ©Valerie Boese | |
