Roasted Salmon Salad with Honey Mustard Vinaigrette

Serves: 4

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

Ingredients

Dressing: 1/2 cup balsamic vinegar 1/2 cup water 2 tspn dried cranberries 8 dried apricots, thinly-sliced 2 tspn Dijon mustard 2 tspn honey 1 tbsp olive oil Cooking spray Salad 1 pound salmon fillet, cut into 4 equal portions 1/2 tspn salt 1/4 tspn pepper 8 cups spinach leaves, washed 2 cups thinly-sliced yellow squash 2 cups thinly-sliced red bell pepper 3 tbsp toasted, chopped pecans

Directions

Preheat oven to 425° F. 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.

Season salmon fillets with salt and pepper and transfer them to the prepared baking sheet. Bake fillets for 5-7 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.

Note: If you prefer a more intense balsamic flavor, you can reduce the amount of water in the vinaigrette.