Roasted Salmon Salad with Honey MustardDressing:
- ½ cup balsamic vinegar
- ½ cup water
- 2 Tbsp. Dried cranberries
- 8 dried apricots, sliced
- 2 tsp. Dijon mustard
- 2 tsp. Honey
- 1 Tbsp. olive oil
- 1 pound salmon fillet, cut into equal parts
- ½ tsp. Salt
- ¼ tsp. Pepper
- 8 cups spinach leaves
- 2 cups sliced yellow squash
- 2 cups sliced red bell pepper
- 3 Tbsp. Toasted pecans, chopped
- Nonstick cooking spray
Preheat your 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 prepared baking sheet.
Bake fillets for 5-7 minutes, until fork-tender.
Meanwhile, place 2 cups of spinach on each of your plates. Top each plate of spinach with ½ cup squash and ½ cup bell pepper.
Place a cooked salmon fillet atop each salad and sprinkle with 2 tsp. of pecans. Top with 2 Tbsp. of dressing and 1 Tbsp. of reserved fruit.