Huma’s Vatican Salad — ✨💕👩‍🍳☘️🍃

A bowl of sunshine: rosemary‑citrus salmon over roasted sweet potato, zucchini, corn & cherry tomatoes on a bed of mixed greens. Bold, bright, and dinner‑table gorgeous — ready in under 45 minutes. Yields: 2–3 servings | Prep: 15 min | Cook: 25–30 min

Ingredients:-
10–12 oz salmon fillet (one large or two small)
1–2 tbsp olive oil (divided)
Zest and juice of 1 lemon (reserve 1–2 thin lemon slices for garnish)
1 small sprig fresh rosemary, chopped (or ½ tsp dried)
1 tsp grated fresh ginger (or ½ tsp ground)
1–2 tsp honey or maple syrup
1 tsp dried Italian herbs (or 1 tbsp chopped fresh herbs)
Salt & black pepper
Roasted vegetables
1 small sweet potato, peeled and cut into ½" dice
Quick citrus‑herb dressing (optional)
6–8 small baby potatoes (or halved Brussels sprouts), halved
1/3 cup corn kernels (fresh or thawed frozen)
½ cup cherry or grape tomatoes, halved
1–2 tbsp olive oil (for roasting)
½ tsp smoked paprika (or regular paprika)
Salt & pepper
Salad & dressing
4 cups mixed salad greens (frisée, spring mix, baby lettuce)
Extra cherry tomatoes and fresh herbs (chives or parsley) for garnish

3 tbsp extra‑virgin olive oil
1 tbsp lemon juice (from above)
1 tsp honey or Dijon mustard
½ tsp Italian herbs
Salt & pepper




Instructions:-
Preheat oven to 425°F (220°C).
In a large bowl toss sweet potato, zucchini, halved baby potatoes (or Brussels), corn and ½ cup halved cherry tomatoes with 1–2 tbsp olive oil, ½ tsp smoked paprika, salt and pepper; spread in a single layer on a baking sheet.
Roast 18–25 minutes, turning once, until tender and caramelized; remove and keep warm.
Whisk the salmon glaze: lemon zest + 2 tbsp lemon juice, 1 tbsp olive oil, chopped rosemary, grated ginger, 1–2 tsp honey or maple, 1 tsp Italian herbs, salt & pepper.
Pat salmon dry, brush with 1 tbsp olive oil, season with salt & pepper and sear skin‑side down in an oven‑safe skillet 2–3 minutes over medium‑high until golden.
Spoon half the glaze over salmon, transfer skillet (or salmon on baking sheet) to the oven and roast 7–10 minutes (depending on thickness) until cooked to your liking (about 125–130°F for medium). In the last minute spoon remaining glaze on top and warm reserved lemon slices on the fillet.
Whisk dressing (optional): 3 tbsp EVOO, 1 tbsp lemon juice, 1 tsp honey or Dijon, ½ tsp Italian herbs, salt & pepper.
Arrange mixed greens on a plate, scatter roasted vegetables over the greens, place warm glazed salmon on top, add extra halved cherry tomatoes, drizzle with dressing (or serve on side), and garnish with fresh herbs and lemon