Roasted Salmon Salad with Honey Mustard Vinaigrette
This recipe is a tasty way to pack heart-friendly omega-3 fatty acids, beta carotene, protein, and vitamin C into your diet.
- Cooking spray
- 1 pound salmon fillet, cut into 4 equal portions
- 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
- 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
- Preheat oven to 425 degrees 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 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.
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