If you’re not grilling, follow the same recipe and roast the salmon with the veggies in a 425 oven for 15 minutes until cooked.
Choose a salmon fillet and cut it in even sizes always, that way the salmon cooks at the same time. You can cut the salmon into cubes and skewer some onions, coloured peppers or tomatoes if you want.
The sweet dill dressing can be prepared up to one week in advance and kept in the refrigerator. Also make sure to keep any unused dressing for salads, sandwiches and to use as dips.
Leftovers of this salmon salad (if any) make a great lunch the next day! It’s the type of salad you can enjoy warm and cold!