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Roasted Salmon Salad with Honey Mustard Vinaigrette

Roasted Salmon Salad with Honey Mustard Vinaigrette


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

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


  1. Preheat oven to 425 degrees 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.


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


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 395 kcal cal., 23 g fat (4 g sat. fat), 21 g carb., 4 g fiber, 15 g sugar, 27 g pro., 99 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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