Roasted Salmon Salad With Honey Mustard Vinaigrette
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 375.4
- Total Fat: 15.5 g
- Cholesterol: 54.7 mg
- Sodium: 457.9 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 6.5 g
- Protein: 24.4 g
View full nutritional breakdown of Roasted Salmon Salad With Honey Mustard Vinaigrette calories by ingredient
Introduction
This is a great summer supper or lunch! If you prefer a more intense balsamic flavor, you can reduce the amount of water in the vinaigrette. This is a great summer supper or lunch! If you prefer a more intense balsamic flavor, you can reduce the amount of water in the vinaigrette.Number of Servings: 4
Ingredients
-
Non- stick cooking spray
Dressing:
1/2 C balsamic vinegar
1/2 C water
2 tsp dried cranberries
8 dried apricots, thinly sliced
2 tsp dijon mustard
2 tsp honey
1 tbsp olive oil
Salad:
1 pound salmon fillet, cut into 4 equal portions
1/2 tsp salt
1/4 tsp pepper
8 C Spinach leaves, washed
2 C thinly sliced yellow squash
2 C thinly sliced red bellpepper
3 tbsp toasted chopped pecans
Directions
Preheat oven to 425. Lightly coat baking sheet with nonstick spray and 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 filets with salt and pepper and transfer them to prepared baking sheet. Bake fillets for 5-7 minutes , or until for tender.
Meanwhile, place two cups of spinach on each of 4 plates. Top with 1/2 cup squash and 1/2 cup sliced 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.
This recipe was found on shape.com.
Number of Servings: 4
Recipe submitted by SparkPeople user MSBONAFIDE.
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 filets with salt and pepper and transfer them to prepared baking sheet. Bake fillets for 5-7 minutes , or until for tender.
Meanwhile, place two cups of spinach on each of 4 plates. Top with 1/2 cup squash and 1/2 cup sliced 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.
This recipe was found on shape.com.
Number of Servings: 4
Recipe submitted by SparkPeople user MSBONAFIDE.