Roasted Salmon Salad with Honey Mustard Vinaigrette

Ingredients

Dressing

• 1/2 cup balsamic vinegar

• 2 Tbsp dried cranberries

• 8 dried apricots, thinly sliced

• 2 tsp Dijon mustard

• 2 tsp honey

• 1 Tbsp extra-virgin olive oil

Salad

• 1 lb salmon fillet, cut into 4 equal portions

• 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 8 cups spinach, washed

• 2 cups thinly sliced yellow squash

• 2 cups thinly sliced red bell pepper

• 3 Tbsp toasted chopped pecans

Instructions

1. Preheat oven to 425F. Lightly coat a sheet pan with canola oil spray.

2. In a small saucepan, combine balsamic vinegar, cranberries and apricots. Bring to a boil and simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.

3. Season salmon fillets with salt and pepper. Place on sheet pan and bake for 5 minutes or until just cooked through.

4. Place 2 cups spinach on plate. Top with 1/2 cup each squash and bell pepper. Place salmon fillet on salad and sprinkle with 2 teaspoons pecans. Top with 2 tablespoons dressing and 1 tablespoon of reserved fruit.