Roasted Salmon Salad with Honey Mustard Vinaigrette
Roasted Salmon Salad with Honey Mustard Vinaigrette

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 15 minutes
  • Prep: 5 minutes
  • Cook: 5-7 minutes

Nutrition Facts

Amount per serving:
Total Calories: 395kcal (20%)
  • 444mg (18%) Sodium
  • 21g Carbs
  • 4g Fiber
  • 23g (35%) Fat
  • 4g (21%) Saturated Fat
  • 15g Sugars
  • 27g Protein
  • 99mg (10%) Calcium
  • 3mg (17%) Iron
395kcal (20%)444mg (18%)21g4g23g (35%)15g27g4g (21%)

This recipe is a tasty way to pack heart-friendly omega-3 fatty acids, beta carotene, protein, and vitamin C into your diet.

Ingredients:

  • For dressing:
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 2 teaspoons dried cranberries
  • 8 dried apricots, thinly sliced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • For salad:
  • Cooking spray
  • 1 pound salmon fillet, cut into 4 equal portions
  • Salt
  • 1/4 teaspoon pepper
  • 8 cups spinach leaves, washed
  • 2 cups thinly-sliced yellow squash
  • 2 cups thinly-sliced red bell pepper
  • 3 tablespoons toasted, chopped pecans
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Directions:

Directions

1. Preheat oven to 425° F.

2. Lightly coat a baking sheet with nonstick cooking spray; set aside. In a small saucepan, combine balsamic vinegar, water, cranberries, and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey, and oil.

3. Season salmon fillets with salt and pepper and transfer them to the prepared baking sheet. Bake fillets for 5 to 7 minutes, until fork-tender. Meanwhile, place 2 cups of spinach on each of the four plates. Top each plate of spinach with 1/2 cup squash and 1/2 cup bell pepper. Place a cooked salmon fillet atop each salad and sprinkle with 2 teaspoons of pecans. Top with 2 tablespoons of dressing and 1 tablespoon of reserved fruit.

 

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