Roasted Salmon Salad w/ Honey Mustard

Roasted Salmon Salad with Honey Mustard


  • 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

Cooking Directions

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.

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