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Roasted Salmon Salad With Honey Mustard




Source of Recipe


SHAPE Magazine


List of Ingredients





If you prefer a more intense balsamic flavor, you can reduce the amount of water in the vinaigrette
Nonstick cooking spray
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
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



Recipe



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 prepared baking sheet. Bake fillets for 5-7 minutes, until fork-tender.

Meanwhile, place 2 cups of spinach on each of 4 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.