Salmon, Wilted Arugula, and Roasted Spring Veggies Blend

Name: Salmon, Wilted Arugula, and Roasted Spring Veggies Blend
Ingredients: 2 cans (213g) Gold Seal Wild Pink Salmon (Traditional), drained, skin & bones removed if desired; 3 cloves garlic, minced; 1 tsp finely grated lemon rind; 2 tbsp lemon juice; 1 tbsp mayonnaise; 1 tsp Dijon mustard; ½ tsp Worcestershire sauce; 2 tbsp olive oil; 6 cups cauliflower, cut into florets; 1 each red, yellow and orange bell pepper, sliced lengthwise; 1 lb asparagus, trimmed and cut into 1/2 inch pieces; 3 tbsp olive oil; 6 cups baby arugula; Salt; pepper

goldseal.ca

A colourful blend of roasted spring veggies and wild pink salmon for a light and healthy dinner. Mixed in delicious sauce for a not-so-boring treat!

View full recipe on goldseal.ca

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Ingredients

2 cans (213g) Gold Seal Wild Pink Salmon (Traditional), drained, skin & bones removed if desired
3 cloves garlic, minced
1 tsp finely grated lemon rind
2 tbsp lemon juice
1 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp Worcestershire sauce
2 tbsp olive oil
6 cups cauliflower, cut into florets
1 each red, yellow and orange bell pepper, sliced lengthwise
1 lb asparagus, trimmed and cut into 1/2 inch pieces
3 tbsp olive oil
6 cups baby arugula
Salt
pepper