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Roasted Salmon Salad w Honey Vinaigrette

Delicious and healthy

  1. Honey Mustard Vinaigrette
  2. 1/2 cup balsamic vinegar
  3. 1/2 cup water
  4. 2 Tbsp. dried cranberries
  5. 8 dried apricots, sliced
  6. 2 tsp. dijon mustard
  7. 2 tsp. honey
  8. 1 Tbsp. olive oil
  9. Salad
  10. 1 lb. salmon fillet, cut into 4 equal portions
  11. 1/2 tsp. salt
  12. 1/4 tsp pepper
  13. 8 cups spinach leaves, stems removed and washed
  14. 2 cups sliced yellow peppers
  15. 2 cups sliced red peppers
  16. 3 Tbsp. chopped toasted pecans
  1. To make vinaigrette: 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 fruits. Combine liquid with mustard, honey and oil. Set aside.
  2. Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper and transfer to baking sheet. Bake for 5-7 minutes, until fork tender.
  3. Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.
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