I took a few days earlier this month to eat my way through Quebec City. My last meal there was brunch at a place called Le Clocher Penché Bistrot in a hip part of the city. I ordered a salmon and vegetable plate in which all of the green vegetables were blanched and the root vegetables roasted and served at room temperature with a preserved lemon relish. This is my attempt to recreate this completely make-ahead meal that can serve as breakfast, lunch or dinner for cooks who have prepped their vegetables in advance.

Serves 4

1/4 cup olive oil

1 tablespoon lemon juice

2 cloves garlic, grated

1 preserved lemon, flesh discarded and skin finely diced

4 tablespoons capers, roughly chopped

2 tablespoons finely chopped parsley

1/4 teaspoon sugar

Salt and pepper

4 cups green vegetables (such as asparagus, fiddleheads, peas, green beans, rabe), blanched, shocked and drained

2 cups room-temperature roasted root vegetables (such as beets, turnips, celery root, sun chokes)

2 (6-ounce) servings of hot smoked salmon or trout, each divided in half

Whisk the olive oil, lemon juice, garlic, preserved lemon, capers, parsley and sugar in a large bowl. Season with salt and pepper. Add the green vegetables and root vegetables to the dressing. Toss well. Divide the vegetables among 4 plates, top with divided salmon portions and serve.