A simple, light meal for a simple, light Friday

So I've been exhausted all week. I guess that's what I get for having too much fun lately.

Since part of that exhaustion likely stemmed from the fact I had an abbreviated weekend last week (I spent my Saturday at a writers training) I managed to score a comp day. You might have guessed as much from the blogging madness this morning.

Anyway, I was all set for takeout to top off my easy, breezy Friday, when at some point I started fascinating about this salad that I get when I visit Buffalo. My friend Sarah and I have taken a liking to the Creekview restaurant, where we get this salad with roasted red peppers and mushrooms, and goat cheese over greens with balsamic vinegar. We kick it up a notch and add some salmon, always one of Sarah's favorites.

I figured the salad would be simple enough to make at home on my little day off, and refreshing with all of those yummy veggies. One of the things that makes this salad so delicious is how the warm veggies and salmon melt the goat cheese, allowing it to coat the salad with their juices and sending the salmon swimming in a sea of deliciousness. For the most part, you can just throw everything in as you like it.

What you need:

1 red bell pepper

1 package portabella mushroom caps

Asparagus

Capers
Pine nuts

Goat cheese

Salmon

Spring greens

Quality olive oil

Balsamic vinegar

Salt and pepper

What to do:

Heat the oven to about 400 degrees. Coat the whole red pepper and asparagus in olive oil and season with salt and pepper. Roast for about 20 minutes, turning occasionally. Take the pepper and put in either a bowl covered with plastic wrap or a ziplock plastic bag and let sit for about 15 minutes so the skin loosens.

While the pepper sits, season the salmon with olive oil, salt and pepper and then put in the oven for about 12 minutes (until cooked through). Slice the mushrooms and coat with olive oil, salt and pepper and let roast about five minutes, until slightly tender, but still firm.

Toss the spring greens with some pine nuts, a little more fresh ground pepper, olive oil and some balsamic. Add the roasted veggies when they are done. Put on a plate, place a piece of the salmon on top. Warm chunks of goat cheese in the microwave for about 15 seconds and place on top.